Ginger Garlic Steak Tacos with Pineapple Pico de Gallo


The ginger marinated steak goes great with this fresh pineapple pico de gallo. This is a great summer time dish!

Ginger Garlic Steak Tacos with Pineapple Pico de Gallo


  • 1.5 pound flank steak (about 1-inch thick)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp worcestershire sauce
  • 4 garlic cloves, minced
  • 2 Tbsp freshly grated ginger root
  • 10 to 12 (4-inch) tortillas, corn or flour
  • 6 ounces queso fresco cheese, crumbled

Pineapple Pico de Gallo

  • 1 cup fresh pineapple cubes, diced
  • 4-5 Roma tomatoes, diced
  • 1 jalapeño pepper, seeded and diced
  • 1/2 sweet onion, diced
  • 3 Tbsp chopped fresh cilantro
  • 1 lime, juiced
  • salt and pepper to taste


  1. Season the steak with the salt and pepper.
  2. In a bowl, whisk together the olive oil, brown sugar, soy sauce, worcestershire sauce, garlic and ginger.
  3. Place the steak in a ziplock bag or a baking dish and pour the marinade over top.
  4. Place the steak in the fridge and marinate for anywhere from 2 to 24 hours, flipping the steak occasionally.
  5. When you’re ready to cook the steak, grill it over high heat for about 5-7 minutes per side, or until medium.
  6. Let the steak sit for 10 minutes before slicing, then cut against the grain and slice thin strips.
  7. To assemble the tacos, serve with warmed tortillas, queso fresco and the pineapple pico de gallo.

Pineapple Pico de Gallo

  1. Combine all the ingredients together in a large bowl and stir.
  2. Let sit for 30 minutes or so for the flavors to develop.


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