Grilled Steak Tacos
These Grilled Steak Tacos are hugely flavorful and an instant hit. The marinaded steak is tender and succulent. This pineapple salsa makes you feel like you're in Maui.
Servings: 8
Ingredients
For the Marinated Steaks
- ½ cup chopped onion
- 6 garlic cloves, chopped
- 1 piece fresh ginger, about 1-inch, peeled and chopped
- 2 cups pineapple juice
- ½ cup soy sauce, regular strength
- ½ cup granulated sugar
- 5 tablespoons apple cider vinegar
- 1 tablespoon Asian sesame oil
- table salt
- 4 steak, NY steak, boneless, about 1 inch thick
Salsa
- 1 large vine-ripened tomato, seeded and diced
- ½ red onion, diced
- 20 oz diced pineapple, or crushed, drained
- ¼ cup freshly chopped cilantro
- 1 fresh lime, juiced
- 2 teaspoons pure honey
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Optional:
- freshly chopped cilantro , for garnish
- lime slices, for garnish
- corn tortillas, soft
Instructions
- Marinade the Steaks (do ahead): In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated. Marinade can be prepared up to 24 hours ahead of time.
- Use paper towels to thoroughly pat-dry the steaks. Use a fork to pierce steaks throughout. Lightly sprinkle on both sides with table salt.
- Toss steaks in bowl of marinade to coat well. Cover and chill several hours or overnight. Be sure to turn pieces over halfway through, if all pieces aren't completely immersed in marinade.
- Make the Salsa: Combine all salsa ingredients in a bowl, toss well, and let chill until ready to use. This can be done up to 24 hours ahead of time.
- Grease and heat outdoor grill (or indoor grill pan) to medium-high. Remove steaks from marinade and grill (basting with marinade as desired) taking care not to over-cook, until medium-rare, about 2 to 3 min/side, but cook time largely depends on your grill heat and thickness of your steaks.
- Discard any remaining marinade. Let cooked steaks rest at room temp 5 minutes, then slice thinly.
- Serve with salsa with soft corn tortillas, garnishing as desired.
Notes
- This recipe makes a wonderful steak all by itself, too. You can serve the flavorful steaks alongside rice, potatoes, or with salad.
- Use boneless New York strip steaks for reliably tender, flavorful results. If you prefer flank steak, just be sure to slice it thinly against the grain after cooking.
- Marinate the steaks for several hours or overnight to let the flavors fully absorb. Be sure to turn the steaks halfway through if they’re not fully submerged.
- Grill the steaks over medium-high heat just until medium-rare. This keeps the meat tender and juicy. Overcooking will make the steak tougher.
- Let the grilled steaks rest for at least 5 minutes before slicing. This keeps the juices inside the meat and prevents it from drying out.
- Use Asian toasted sesame oil, not plain sesame oil. It has a darker color and deeper aroma, and adds incredible richness to the marinade.
- Make the pineapple salsa ahead of time and chill it. This gives the flavors time to develop and makes serving a breeze during cookouts or gatherings.
- If needed, check that soy sauce is gluten-free - tamari soy sauce certified GF.
- This recipe is part of our Grill and BBQ Recipes Collection.
- These tacos taste great alongside some Hawaiian Macaroni Salad and some Hawaiian Mai Tai.
Nutrition (per serving)
Calories: 291kcal | Carbohydrates: 50.7g | Protein: 15.4g | Fat: 3.5g | Saturated Fat: 0.6g | Cholesterol: 41.4mg | Sodium: 449.1mg | Fiber: 1.9g | Sugar: 44.8g