Ingredients

The following ingredients have 4 Servings
  • 2 pound flank steak, (about 1-inch thick)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons worcestershire sauce
  • 4 garlic cloves, (minced)
  • 1 1/2 tablespoons freshly grated ginger root
  • 10 to 12 (4-inch) tortillas, corn or flour
  • 6 ounces queso fresco cheese, (crumbled)
  • 1 cup fresh pineapple cubes, (diced)
  • 1 pint cherry tomatoes, (quartered or diced)
  • 1 jalapeño pepper, (seeded and diced)
  • 1/2 sweet onion, (diced)
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, (juiced)
  • salt and pepper to taste

Instruction

  • Season the steak with the salt and pepper. In a bowl, whisk together the olive oil, brown sugar, soy sauce, worcestershire sauce, garlic and ginger. Place the steak in a ziplock bag or a baking dish and pour the marinade over top. Place the steak in the fridge and marinate for anywhere from 2 to 24 hours, flipping the steak occasionally.
  • When you’re ready to cook the steak, you can either grill it over high heat for about 5 minutes per side, cook it in a skillet over high heat for about 4 to 5 minutes per side, or place it under the broiler (on high) for 4 to 5 minutes per side. Let the steak sit for 10 to 15 minutes before slicing, then cut against the grain and slice thin strips.
  • To assemble the tacos, serve with warmed tortillas, queso fresco and the pineapple pico.