Taco Tuesday: Garlic Ginger Steak Tacos with Pineapple Salsa

I feel like I’ve made a lot of steak tacos lately. Which is weird since it’s usually chicken that I feel like I make more often than anything else. But hey, you don’t mind, right? Especially since they are scrum-didly-umptious! As if I would share anything less!

I mean, sometimes it’s interesting to see what the components look like before they’re all thrown together, right?? Juicy steak smothered in ginger and garlic…pineapple salsa all pretty in a bowl.

I’m going to get really brave this week though, and try to make my own. Wish me luck!! And now, about those tacos!! I’ve already told you all how I really love using sirloin steaks for tacos and such, so that was no disappointment. I love, love, love Worcestershire sauce so I was already excited about the marinade and I was right to be. It made the meat taste fantastic!

I used a green and a red jalapeno from our garden for the salsa and holy hotness! I think it was the red one, and it was a spicy one! I’ll admit, I was a little hesitant about the pineapple. But I’ve made mango salsa before and I figured it was along the same lines of fruit salsa, so why not?!? I may have eaten more of the pineapple by itself before I cut it up than I actually put in the salsa…but there was plenty there and it went great with the steak!

• 2 lbs sirloin steak (or flank or skirt steak)
• salt and pepper, to taste
• 1/4 cup extra virgin olive oil
• 1 Tbsp soy sauce
• 2 tsp Worcestershire sauce
• 4 garlic cloves, minced
• 1 1/2 Tbsp freshly grated ginger root
• 10 to 12 (4-inch) tortillas
• 6 oz queso fresco cheese, crumbled

for the pineapple salsa

• 1 cup fresh pineapple cubes, diced
• 1 pint cherry tomatoes, quartered or diced
• 1 jalapeño pepper, seeded and diced (I left the seeds in for more heat)
• 3 Tbsp chopped fresh cilantro
• Juice of 1 lime
• salt and pepper, to taste

Preparation

1. Season the steak with the salt and pepper and place in a large resealable plastic bag or a shallow baking dish. In a medium bowl, combine the olive oil, soy sauce, Worcestershire sauce, garlic and ginger. Whisk well and pour the marinade over the steak. Seal or cover the steak and refrigerate for at least 2 hours, or overnight if possible to really soak up those flavors!
2. When you’re ready to cook the steak, Preheat your grill or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side, or until it reaches your desired doneness. Remove to a large cutting board and let it rest for 10-15 minutes to really seal those juices in before slicing, against the grain, into 1/2-inch strips.
3. While the steak is cooking (or before that if you’d like), combine the  ingredients for the salsa in a medium bowl and set aside until ready to use, so the flavors can meld.
4. To assemble the tacos, warm your tortillas and top with a few slices of steak, a couple of spoonfuls of the pineapple salsa, and a sprinkle of queso fresco.