Ingredients

The following ingredients have 12 Servings
  • 1.5 lbs. filet mignon
  • 6 oz. pineapple juice
  • 1/3 cup tamari (or gf soy sauce)
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 cup diced pineapple
  • 1/2 cup diced radish
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 garlic clove, minced
  • 1 tablespoon lime juice
  • 1 tablespoon diced jalapeno
  • salt to taste
  • 12 tortillas (corn or flour)
  • 2 avocados, sliced

Instruction

  • For the Steak: to a small bowl add pineapple juice, tamari, garlic cloves and smoked paprika. Whisk to combine ingredients. Add filet mignon to a large ziplock. Pour marinade over the steak. Close ziplock, mix around. Marinate for at least 4 hours, best if overnight.
  • For the Radish Pineapple Salsa: to a medium bowl add pineapple, radish, red onion, cilantro, garlic clove, lime juice, jalapeno and salt. Using a spoon, toss to mix everything together. Set aside.
  • Heat grill to medium high heat, about 375°F – 400°F. Spray the grill grates with cooking spray or rub down with olive oil soaked rag.
  • Place marinated steak on the grill. Grill each side for 4-5 minutes. Until there is a slight char on the steak. (It will be a little pink on the inside)
  • Remove from grill and let the steak sit for 5 minutes to let the juices redistribute. Slice.
  • Assemble tacos: to each tortilla add avocado slices, beef slices and a scoop of the pineapple salsa.