Grill/Barbecue

Tropical Flank Steak Tacos with Pinapple Mango Salsa

July 20, 2011
Author Notes

I think the flavor of grilled steak and pineapple is one of the best summertime combinations out there. So, I decided to experiment a little bit and see if I could create a tasty pineapple marinade for a flank steak and then compliment it with a fresh salsa. I did learn a one very important thing in testing this - make sure your cut of steak is not too thin. We lost the first steak through the grill grates!

Also, I use flat leaf parsley in this recipe but for people who are fans of cilantro I'm sure it would taste great. Unfortunately I am one of those people that is completely turned off by the flavor of cilantro. —There'sAlwaysPie

  • Serves 4-6
Ingredients
  • Marinated Flank Steak
  • 2 pounds flank steak - trimmed - make sure it's not a real thin steak.
  • 1/2 a fresh pineapple chopped
  • 3 scallions chopped
  • 2-3 tablespoons fresh lime juice - 1/2 a lime
  • 2 tablespoons cumin
  • Handful of chopped flat leaf parsley
  • Salt and pepper to taste
  • Pineapple Mango Salsa
  • 1/2 of a fresh pineapple - small diced - you can use the other half of the pineapple you used in the marinade!
  • 1/2 of a fresh mango - small diced
  • 1/2 of a jalapeno pepper, seeds removed, minced - you can add more depending on your taste.
  • 1/4 cup red onion - minced
  • 2-3 tablespoons fresh lime juice - other half of the lime from the marinade
  • Handful of flat leaf parsley chopped
  • Salt and pepper to taste
  • 8-10 corn tortilla shells
In This Recipe
Directions
  1. Marinated Flank Steak
  2. Add all ingredients except steak to a food processor or blender and puree.
  3. Place steak and marinade in a gallon size freezer bag, seal and shake.
  4. Marinate steak in fridge for 4-6 hours.
  5. Place steak on hot grill and cook on each side for 5-7 minutes or until cooked how you like it. Let rest for a few minutes and then cut thinly against the grain.
  1. Pineapple Mango Salsa
  2. Mix all ingredients together, cover and refrigerate for a few hours to let flavors blend.
  3. Serve with steak and tortillas.
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