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Grilled Steak and Pineapple Tacos

Course: Dinner/Grilling
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Author: Michelle De La Cerda
Grilled Steak and Pineapple Tacos ~ Marinated flank steak, then grilled to a perfect medium-rare along with fresh pineapple and red bell peppers, diced together and added to a warmed corn tortilla.


  • 2 lbs flank steak; scored


  • 1/4 cup soy sauce/tamari
  • 1 1/2 tbsp dark brown sugar
  • 1/2 tsp ground ginger
  • 1 tbsp chopped fresh cilantro
  • 2 tbsp pineapple juice


  • 3 red bell peppers; cut into large 'flat' pieces
  • 1 pineapple; cut into 'steaks' or wedges
  • Fresh corn tortillas
  • 3 tbsp fresh chopped cilantro


  1. Lay the steak on a cutting board or other similar clean surface and score the meat.
  2. Mix all the marinade ingredients together.
  3. Brush the marinade on one side of the steak, and roll closed.
  4. Either place the steak in a zip seal bag or in a large container.
  5. Add the remaining marinade to the bag/container, taking care that both sides of the steak have equal marinade.
  6. Seal/Cover and chill for at least 30 minutes, up to 6 hours; the marinade can be strong, so overnight is not recommended.
  7. Flip the bag or shake the container every 15-30 mins (depending on how long it will marinate) to ensure the marinade continues to coat the entire steak; place in the refrigerator.
  8. Remove the steak at least 30 minutes before ready to grill, allowing it to come to room temperature.
  9. Heat the grill on high, once hot, reduce heat to medium-high, oil the grill grates to prevent sticking.
  10. Once the grill is ready, place the steak on and allow to cook for 6-8 minutes for medium rare, longer for medium doneness.
  11. Flip and cook for an additional 6 minutes, checking for doneness after about 4 minutes.
  12. The internal temperature should register 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium doneness.
  13. When flipping the steak, add the pineapple and red peppers to the grill.
  14. Grill times will be determined by the thickness of the produce, but each side should cook for around 5 minutes. Check frequently after 3 minutes.
  15. Remove the meat and produce from the grill.
  16. Cover and allow the steak to rest for at least 10-15 minutes, allowing the juices to be reabsorbed into the meat.
  17. Cover and allow the pineapple to rest for 5 minutes.
  18. Reduce the flame to low; add the corn tortillas.
  19. Cook for just a minute or two on each side, or when you see brown spots/grill marks start to appear.
  20. Remove from the grill and wrap them tightly in a clean towel or tortilla warmer. Stack tightly, but layer a towel between every 4 or so tortillas to prevent them from going soggy from heat moisture.
  21. Dice the bell peppers.
  22. Dice the pineapple.
  23. Slice the meat against the grain, then if desired, dice those slices (they can be left in strips)


  1. Using one or two tortillas, fill with steak, pineapple, red peppers, then sprinkle cilantro over it all.
  2. Serve and enjoy.

Recipe Notes

The inactive prep time is 30 minutes to 6 hours, depending on how long the steak marinates.