Grilled Chile-Lime Flank Steak Soft Tacos With Pineapple Salsa

The aroma of grilled pineapple always takes me back to summer evenings spent at my grandmother’s house. She’d fire up her ancient charcoal grill, the kind that required a little coaxing and a whole lot of patience, and the sweet, smoky scent would drift through the neighborhood, beckoning everyone to her backyard. While she was famous for her ribs, it was her unexpected pairing of grilled pineapple salsa with grilled flank steak that truly captured my heart. This recipe, a tribute to those cherished memories, brings a burst of sunshine and spice to any gathering.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 8
• Yield: 16 tacos
• Dietary Type: Gluten-Free (if using corn tortillas)

Ingredients

• 1 teaspoon pure chile powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 ½ lbs flank steak, trimmed of fat
• 16 (6 inch) corn tortillas

For Pineapple Salsa:

• 1 small pineapple (3-3 ½ pounds)
• 1 small red onion, diced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ fresh jalapenos or ½ serrano chile, seeded and minced

Equipment Needed

• Small bowl
• Shallow dish
• Cutting board
• Sharp knife
• Paring knife
• Medium bowl
• Charcoal or gas grill

Instructions

1. Prepare the marinade: In a small bowl, combine the chile powder, ground cumin, garlic powder, kosher salt, black pepper, lime juice, and olive oil. Mix well to form a paste.

2. Marinate the steak: Place the flank steak in a shallow dish. Rub the spice paste evenly over both sides of the steak, ensuring it’s fully coated. Cover the dish and let the steak marinate in the refrigerator for at least 1 hour, or up to 4 hours for maximum flavor.

3. Prepare the grill: If using a charcoal grill, light the charcoal about 30 minutes before you’re ready to cook. Allow the coals to heat until they are covered with a light gray ash. If using a gas grill, preheat it to medium-high heat.

4. Prepare the pineapple: While the grill is heating, prepare the pineapple salsa. Slice off the leafy top and just enough of the bottom of the pineapple so that it can rest flat on a cutting board. Using a sharp knife, carefully slice off the skin from top to bottom, rotating the pineapple as you go. Try to remove as little of the flesh as possible. Discard the skin.

5. Remove the pineapple eyes: Use a paring knife to cut out any remaining “eyes” from the pineapple. Discard the eyes.

6. Slice the pineapple: Slice the pineapple away from the core in 4 or 5 slabs.

7. Grill the pineapple: Place the pineapple slabs on the hot grill and grill for 1 to 2 minutes per side, until they begin to show some browning. If you prefer a more charred flavor, grill for 4 to 5 minutes per side.

8. Dice the grilled pineapple: Remove the grilled pineapple from the grill and let it cool for a few minutes. Once cooled, dice the pineapple into small pieces.

9. Make the salsa: In a medium bowl, combine the diced grilled pineapple, red onion, cilantro, lime juice, rice vinegar, olive oil, kosher salt, and minced jalapeno or serrano chile. Mix all ingredients together thoroughly.

10. Grill the steak: Remove the marinated flank steak from the refrigerator. Place the steak on the hot grill and grill for 5 to 6 minutes on each side for medium-rare, or slightly longer for well-done meat. Use a meat thermometer to ensure the steak reaches your desired internal temperature.

11. Rest the steak: Remove the grilled steak from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

12. Warm the tortillas: While the steak is resting, place the corn tortillas on the hot grill for about 10 seconds on each side, until they are warmed through and slightly charred. Wrap the warmed tortillas in a clean cloth napkin to keep them warm and pliable.

13. Slice the steak: After the steak has rested, slice it across the grain into ½-inch-thick slices.

14. Assemble the tacos: Arrange the sliced flank steak on a serving platter. Place the warmed tortillas and the bowl of pineapple salsa on the table, allowing everyone to assemble their own tacos.

Expert Tips & Tricks

• Marinating Time: Don’t skip the marinating step! It’s crucial for tenderizing the flank steak and infusing it with flavor. If you’re short on time, even a 30-minute marinade will make a difference.
• Grilling the Pineapple: Grilling the pineapple brings out its natural sweetness and adds a smoky depth to the salsa. If you don’t have a grill, you can roast the pineapple in the oven at 400°F (200°C) for about 20 minutes.
• Spice Level: Adjust the amount of jalapeno or serrano chile in the salsa to your preferred level of spiciness. Remember that the seeds contain most of the heat, so remove them for a milder flavor.
• Slicing the Steak: Always slice flank steak against the grain. This shortens the muscle fibers, making the steak easier to chew and more tender.
• Tortilla Tip: If you don’t have a grill, you can warm the tortillas in a dry skillet or microwave them briefly, wrapped in a damp paper towel.

Serving & Storage Suggestions

Serve these grilled chile-lime flank steak tacos immediately while the steak is warm and the tortillas are pliable. Garnish with extra cilantro, a squeeze of lime juice, or a dollop of sour cream or Mexican crema for added richness.

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. The pineapple salsa can also be stored in an airtight container in the refrigerator for up to 2 days. Reheat the steak gently in a skillet or microwave before serving. It’s best to warm the tortillas fresh when you’re ready to eat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	341.3 kcal	–
Calories from Fat	138 g	40%
Total Fat	15.3 g	23%
Saturated Fat	4.1 g	20%
Cholesterol	34.9 mg	11%
Sodium	508.5 mg	21%
Total Carbohydrate	30.9 g	10%
Dietary Fiber	4.2 g	16%
Sugars	6.5 g	25%
Protein	21.3 g	42%

Variations & Substitutions

• Spice it Up: For a spicier marinade, add a pinch of cayenne pepper or a dash of hot sauce to the spice paste.
• Sweeten the Deal: If you prefer a sweeter salsa, add a tablespoon of honey or agave nectar to the pineapple mixture.
• Protein Swap: Substitute the flank steak with skirt steak, sirloin steak, or even grilled chicken or tofu for a vegetarian option.
• Tortilla Alternatives: Use flour tortillas instead of corn tortillas for a softer taco. You can also use lettuce wraps for a low-carb option.
• Add Avocado: Diced avocado adds a creamy texture and healthy fats to these tacos.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak overnight?
A: While 1-4 hours is ideal, you can marinate the steak overnight, but be mindful that the lime juice might start to break down the meat fibers, potentially making it a little mushy. Reduce the lime juice slightly if marinating for longer than 4 hours.

Q: Can I use canned pineapple for the salsa?
A: Fresh pineapple is highly recommended for its superior flavor and texture. However, if you’re in a pinch, you can use canned pineapple chunks, drained well. Grilling it is not necessary then.

Q: How do I prevent the tortillas from tearing when I fill them?
A: Warm the tortillas properly! Warming makes them more pliable and less likely to crack or tear. Overfilling the tortillas can also cause them to tear.

Q: What’s the best way to tell if the steak is done?
A: Use a meat thermometer for the most accurate results. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Remember that the steak will continue to cook slightly as it rests.

Q: Can I make the pineapple salsa ahead of time?
A: Yes, you can make the pineapple salsa a few hours ahead of time. In fact, the flavors will meld together even more as it sits. Store it in the refrigerator until ready to use.

Final Thoughts

These Grilled Chile-Lime Flank Steak Soft Tacos with Pineapple Salsa are a delightful explosion of flavors and textures, perfect for a casual weeknight dinner or a festive gathering with friends and family. The tangy marinade tenderizes the steak, while the smoky grilled pineapple adds a touch of sweetness and complexity to the salsa. Don’t be afraid to experiment with different variations and substitutions to make this recipe your own. I encourage you to gather your ingredients, fire up the grill, and create your own unforgettable summer memories with this vibrant and delicious dish. Share your culinary creations and feedback with me, I would love to see them. Consider serving with Mexican Rice and a Classic Margarita for a complete meal.