Steak Tacos with Roasted Pineapple Salsa

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Have you ever combined 2 of your favorite things only to find they are even more amazing together?  Yep, that’s these tacos.  Usually on taco night I make a lot of salsas and sides, but not if we’re having these.  They are so good, all by themselves.   I dare you not to love them!
You can read more of  my tips for making steak tacos  here. 

STEAK TACOS WITH ROASTED PINEAPPLE SALSA
To serve:

Small corn tortillas, warmed in a dry skillet briefly
Cilantro leaves
Lime wedges

For Roasted Pineapple Salsa:
1 pineapple
1/2 large red onion
1 red bell pepper
1 jalapeno pepper, optional, or 1/2 green bell pepper
3-4 T lime juice (from about 2 limes)
zest of 1 lime
1/2 cup chopped cilantro
salt and pepper to taste

Put broiler on to start heating, with the oven rack about 8 inches from heat.
Skin, core, and slice pineapple into 1/2 inch slices.
Put on a large rimmed baking sheet.  Slice onion into 1/4 inch slices and place on baking sheet.  Cut tops off peppers and remove seeds.
Cut into quarters and add to baking sheet.
Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
Let cool to room temperature then chop roasted ingredients.
Add lime juice and zest and add salt and pepper to taste.

For Lime Marinated Steak:
1 1/2 to 2 lbs skirt steak
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh lime juice
1/4 cup olive oil

Skirt steak usually comes in long strips.  Cut into a couple pieces and trim any excess fat off.  Put in a bowl with remaining ingredients and rub marinate into steak, turning a few times to make sure it’s coated well.
Refrigerate for at least 2 hours, or ideally 6 to 8 hours.
Get either a griddle or heavy pan hot over medium high heat. (Cast iron works well).
Drizzle a small amount of oil on pan, and when hot, remove steak from marinade and cook until well seared, then flip and cook until well seared on second side.
(Cook in batches if needed, don’t crowd the pan).
Let rest for a few minutes on a board, then chop.

Steak Tacos with Roasted Pineapple Salsa

Ingredients

    To serve:
  • Small corn tortillas, warmed in a dry skillet briefly
  • Cilantro leaves
  • Lime wedges
  • For Roasted Pineapple Salsa:
  • 1 pineapple
  • 1/2 large red onion
  • 1 red bell pepper
  • 1 jalapeno pepper, optional, or 1/2 green bell pepper
  • 3-4 T lime juice (from about 2 limes)
  • zest of 1 lime
  • 1/2 cup chopped cilantro
  • salt and pepper to taste
  • For Lime Marinated Steak:
  • 1 1/2 to 2 lbs skirt steak
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil

Instructions

Make the pineapple salsa:
  • Put broiler on to start heating, with the oven rack about 8 inches from heat.
  • Skin, core, and slice pineapple into 1/2 inch slices.
  • Put on a large rimmed baking sheet. Slice onion into 1/4 inch slices and place on baking sheet. Cut tops off peppers and remove seeds.
  • Cut into quarters and add to baking sheet.
  • Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
  • Let cool to room temperature then chop roasted ingredients.
  • Add lime juice and zest and add salt and pepper to taste.
  • Make the steak:
  • Skirt steak usually comes in long strips. Cut into a couple pieces and trim any excess fat off. Put in a bowl with remaining ingredients and rub marinate into steak, turning a few times to make sure it’s coated well.
  • Refrigerate for at least 2 hours, or ideally 6 to 8 hours.
  • Get either a griddle or heavy pan hot over medium high heat. (Cast iron works well).
  • Drizzle a small amount of oil on pan, and when hot, remove steak from marinade and cook until well seared, then flip and cook until well seared on second side.
  • (Cook in batches if needed, don’t crowd the pan).
  • Let rest for a few minutes on a board, then chop.
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