Description
These Ultimate Steak Tacos with Pineapple Salsa combine perfectly marinated, juicy filet mignon grilled to perfection, topped with a refreshing and zesty pineapple radish salsa. Served on warm tortillas with creamy avocado slices, this recipe offers a vibrant and flavorful Mexican-inspired meal ideal for taco lovers looking for a fusion of sweet, smoky, and savory flavors.
Ingredients
Units
Scale
Steak Marinade:
- 1.5 lbs. filet mignon
- 6 oz. pineapple juice
- 1/3 cup tamari (or gluten-free soy sauce)
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
Radish Pineapple Salsa:
- 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
For the Tacos:
- 12 tortillas (corn or flour)
- 2 avocados, sliced
Instructions
- Prepare the Marinade: In a small bowl, whisk together pineapple juice, tamari, minced garlic, and smoked paprika until well combined to create the flavorful marinade for the steak.
- Marinate the Steak: Place the filet mignon into a large ziplock bag and pour the marinade over it. Seal the bag securely and massage the marinade into the steak. Refrigerate and let it marinate for at least 4 hours, preferably overnight, to maximize flavor infusion.
- Make the Radish Pineapple Salsa: In a medium bowl, combine diced pineapple, radish, red onion, chopped cilantro, minced garlic, lime juice, diced jalapeno, and salt. Toss everything gently with a spoon to mix thoroughly. Set aside to allow flavors to meld.
- Heat the Grill: Preheat your grill to medium-high heat, approximately 375°F to 400°F. Lightly grease the grill grates using cooking spray or a cloth dipped in olive oil to prevent sticking.
- Grill the Steak: Place the marinated filet mignon onto the hot grill. Cook each side for 4 to 5 minutes until grill marks appear and a slight char develops. The steak should remain a little pink inside for optimal tenderness and flavor.
- Rest and Slice the Steak: Remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute within the meat, ensuring juiciness. After resting, slice the steak thinly for assembling the tacos.
- Assemble the Tacos: Warm the tortillas briefly if desired. On each tortilla, place slices of avocado, followed by the grilled steak slices, and finish with a generous scoop of the radish pineapple salsa. Serve immediately for the best taste and texture.
Notes
- For best results, marinate the steak overnight to deepen the flavors.
- You can substitute filet mignon with flank or skirt steak if desired, adjusting grill time accordingly.
- If sensitive to heat, reduce or omit the jalapeno in the salsa.
- Warm the tortillas on the grill or in a skillet just before assembling for improved texture.
- Use gluten-free tamari sauce to keep the recipe gluten-free.
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 26 g
- Cholesterol: 55 mg
