Steak Tacos With Pineapple Salsa

By Sam Sifton

Steak Tacos With Pineapple Salsa
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(599)
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Get some fresh tortillas and a pound of skirt steak, then make salsa from mostly fresh or canned pineapple, pickled jalapeños and a healthy couple shakes of chile powder, along with plenty of chopped cilantro. Shower the steaks with salt and pepper, and broil them for 2 to 3 minutes a side until they’re perfect and rare. Warm the tortillas. Grate some Cheddar. Rest the steak, slice it, and serve with the tortillas, cheese and that awesome salsa. Anyone want to watch a movie after dinner? We have time.

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Comments

Greg

I marinate with olive oil lime juice garlic cilantro and soy. The oil gives it a nice char while the rest give the meat and great flavor for the tortilla

Tally

Be careful when using fresh pineapple with meat. It can turn meat to mush very quickly, a lesson learned the hard way when I added diced fresh pineapple to a pork quesadilla!

Bill

Use cotija cheese. Or pork and marinate differently

Alex

I whipped up a quick marinade with olive oil, lime juice, soy sauce, garlic, cilantro, and honey. Seared the steak in a cast iron skillet. Super easy and quick meal!

KDB

Grill pineapple slices before or along with the steak. Then chop and add to the taco with cotija cheese, lime juice, jalapenos and cilantro. A little Tajin on the grilled pineapple make it even better. Or make the salsa with grilled pineapple.

Fabian

Tried it with entrecôte - very good!. Second time with pork - even better. I think pork and pineapple go together very well.

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