We are officially in summer! It is already insanely hot out, but the heat won’t stop me from turning on my stove top and cooking a delicious meal!
This week we made steak tacos with a pineapple salsa and topped with cotija cheese and jalapenos! This dinner was fairly easy because the only thing that needed to be cooked was the meat, everything else needed to be mixed together.
The mixture of warm steak and cold pineapple salsa provides a great contrast, and the dish is super refreshing and flavorful!
Lets start by pulling the ingredients together. You will need:
- Flank Steak
- Corn taco shells
- salt, pepper, cumin and chili powder
- olive oil
- Cotija cheese
- 16 oz can of crushed pineapple
- 1/2 onion diced
- pickled jalapenos
- 1 cup of red cabbage
- 1 lime
- 1/4 cup Mayonnaise
Prepare the Steak
Lets start by preparing the steak. Lightly drizzle some olive oil, salt, pepper, cumin and chili powder on both sides of the steak. Let it sit for at least 20 minutes.
Prepare the Pineapple Salsa
This process is pretty easy, unless you want to cut up the cabbage and pineapple yourself. I bough everything pre-made.
In a bowl place the cup of cabbage, the can of crushed pineapples, 1/2 an onion diced and then dice up as many of the picked jalapenos you want. I diced up about 1/4 cup of jalapenos for my salsa.
Then you want to squeeze a whole lime and add the mayonnaise. Mix it well, then cover and place in the refrigerator until you are ready to build your tacos.
Cook the Steak
I love to use my cast iron skillet for cooking meat because it gives it extra flavor and a nice char on it.
Start by placing the skillet over medium heat for about a minute, then you want to drizzle about 1 tbsp of avocado oil or whatever cooking oil you prefer in the skillet. Then place the steak in the skillet and cook for about 3- 5 minutes on each side.
Once fully cooked, transfer it to a cutting board and let it rest for about 10 minutes. The resting step lets the juices distribute throughout the meat so ever slice is tender and juicy.
After those 10 minute, slice the steak into thin slices. If the meat is not cooked to your liking, throw it back into the skillet for another 2 minutes on each side.
Build the Taco
With your steak beautifully sliced, and your pineapple salsa chilled, you can now prepare your dish. Start by placing the steak on top of a corn tortilla. Then top it with the pineapple salsa, cotija cheese and some more pickled jalapenos.
This dish was so tasty and if you are compelled add some avocado or sour cream to jazz these up. Personally, I don’t think they need anything else!