Cook up a flavorful taco dinner that will taste as good as it looks.
Mandy Meriman shares her Ginger Steak Taco and Pineapple Pico de Gallo recipes.
Ginger Steak Tacos
2 lbs flank steak, about 1 inch thick
1 t salt
1 t pepper
1/4 C extra virgin oil
1 1/2 T brown sugar
1 T soy sauce
2 t worchestershire sauce
4 garlic cloves, minced
1 1/2 T freshly grated ginger root
10-12 small corn/flour tortillas
6oz queso fresco cheese, crumbled
Pineapple Pico de Gallo
1 C fresh pineapple cubes, diced
2 large plum vine-on tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 red onion, diced
3 T chopped fresh cilantro
1 lime, juiced
Salt and pepper to taste
Prepare the marinade: In a bowl, whisk together the olive oil, brown sugar, soy sauce, worcestershire sauce, garlic,and ginger. Place the steak in a large ziplock bag and pour marinade inside the bag over the steaks. Seal tight by closing the lid, place the steak in the fridge for 2-24, mushing and flipping the steak occasionally inside the bag.
Make the pineapple pico: In a small bowl, combine all the pico ingredients, and stir together. Let the flavors sit and develop while you grill up the steaks.
Cook the steak: you can either grill them outside on the grill (over high heat for about 5 minutes per side), on a skillet over high heat for about 6 minutes per side, or place it under a high broiler for 4-5 minutes per side. Let steak sit, covered in aluminum foil, for 10 minutes before slicing. Then cut against the grain and serve on warmed tortillas, with fresh pineapple pic de gallo and queso blanco.
For this and other recipes visit bakingwithblondie.blogspot.com.