Beef and Pineapple Tacos
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 pound skirt steak, cut into 3 pieces
- kosher salt and black pepper
- 1 tablespoon olive oil
- 2 cups chopped pineapple
- 1/2 red chili, sliced
- 8 6-inch corn tortillas, warmed
- cilantro and lime wedges, for serving
Directions
- Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat and cook the steak to the desired doneness, 2 to 3 minutes per side for medium-rare; slice.
- Add the pineapple and chili to the skillet and cook, tossing frequently, until tender, 6 to 8 minutes.
- Dividing evenly, top the tortillas with the steak and pineapple. Serve with the cilantro and lime wedges.
Quick Tip
For added kick, marinate the steak in lime juice, chili powder, and sliced garlic for 15 minutes before cooking.
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