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
- Season the steak with the salt and pepper.
- In a bowl, whisk together the olive oil, brown sugar, soy sauce, worcestershire sauce, garlic and ginger.
- Place the steak in a ziplock bag or a baking dish and pour the marinade over top.
- Place the steak in the fridge and marinate for anywhere from 2 to 24 hours, flipping the steak occasionally.
- When you’re ready to cook the steak, grill it over high heat for about 5-7 minutes per side, or until medium.
- Let the steak sit for 10 minutes before slicing, then cut against the grain and slice thin strips.
- To assemble the tacos, serve with warmed tortillas, queso fresco and the pineapple pico de gallo.
Pineapple Pico de Gallo
- Combine all the ingredients together in a large bowl and stir.
- Let sit for 30 minutes or so for the flavors to develop.
I love grilled salsas! So when I saw this one over at Bev Cooks, I just had to try it. I paired it with grilled boneless pork chops and my Lemon Garlic Green Beans. Man, our tummies were humming with this dinner. I am so much looking forward to grilling season!
Grilled Pineapple and Corn Salsa
1 pineapple, peeled, cored, and cut into 1/2 inch thick slices
1 red bell pepper, seeded and cut in half
1 jalapeno pepper, halved lengthwise
2 ears corn
1 Tbsp ginger, minced
3 sprigs fresh mint
1/3 cup fresh cilantro leaves
2 Tbsp fresh lime juice
coarse salt and freshly ground pepper
Preheat an outdoor grill or your oven broiler.
Place the pineapple, red bell pepper halves, jalapeno pepper halves, corn and scallions on the grill.
Drizzle a little olive oil over everything and a quick pinch of salt and pepper.
Grill until everything is nicely charred.
All the cooking times will be a little different.
On a cutting board, give everything a rough chop.
Now, place everything in the food processor EXCEPT the corn.
Pulse just a few times until it’s still chunky.
Pour the salsa into a bowl and stir the corn in.
Back on January 18, I talked about making simple ground beef tacos, but pairing it with fresh made accompaniments. The three that I mentioned were guacamole, roasted salsa, and green chile queso. Tonight, we are having tacos again. This time I am sharing my recipe for simple roasted tomato salsa. Unfortunately, my grill is still buried under about a foot and a half of snow from last Sunday. This salsa is the best when the ingredients are roasted on your grill, but a broiler will work too. So give it a try! By the way, margaritas are always a good companion to tacos too.
Roasted Tomato Salsa
- 6 Roma Tomatoes; halved, cored, and seeded
- 1/4 Medium Yellow Onion, quarter inch slices
- 1 jalapeno, halved and seeded
- 2 garlic cloves, peeled and smashed
- ¾ ounce fresh lime juice
- 1 Tbsp fresh cilantro, chopped
- Salt & Pepper
- 1 tsp chili powder
- Olive Oil
- Place tomatoes, onion, jalapeno, and garlic on foil lined baking sheet.
- Alternatively, you can place in a grill basket and cook on an outdoor grill for a smoky flavor.
- Drizzle olive oil and salt and pepper both sides of vegetables.
- Turn broiler on high.
- Place baking sheet under broiler until vegetables start to blacken.
- Remove and turn veggies over and repeat.
- Remove from broiler and let cool.
- Add vegetables to food processor along with cilantro, chili powder, and lime juice.
- Process to desired consistency.
- Taste and adjust seasonings if necessary.
A couple of months ago, we made some Slow Cooker Carnitas. There was some left, so it went into the freezer for a later use. The time to use it is now. I thawed the meat and wrapped it up with some shredded pepper jack cheese into a burrito. I heated it up in a 350 degree oven. Serve this with some lettuce, tomato, and fresh salsa. Try the pineapple salsa below, it compliments the pork very well. Or, top the burrito with all your favorites. Maybe there is some green chili hiding in your freeze somewhere.
- 1/2 fresh pineapple, 1/4 inch dice
- 1 red bell pepper, 1/4 inch dice
- 1 jalapeno chile, tiny dice
- 1 clove garlic, minced
- 1/2 red onion, 1/4 inch dice
- 1/4 cup packed fresh cilantro
- 1 Tbsp lime juice
- For chunky salsa: combine all ingredients in bowl.
- For a smoother consistency, use food processor or blender.
- Pulse until desired consistency.
- Can be made up to a day ahead, but let sit at least an hour.