Description
These Ultimate Steak Tacos with Pineapple Salsa offer a flavorful and juicy filet mignon marinated in a tangy pineapple and tamari blend, grilled to perfection, then topped with a fresh and vibrant radish pineapple salsa. Served with creamy avocado slices inside warm tortillas, this recipe is a perfect blend of smoky, sweet, and spicy flavors that bring a bright twist to classic steak tacos.
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 Steak Marinade: In a small bowl, whisk together pineapple juice, tamari, minced garlic cloves, and smoked paprika until fully combined to create the marinade.
- Marinate the Filet Mignon: Place the filet mignon into a large ziplock bag or airtight container. Pour the marinade over the steak, seal the bag, and mix to ensure the steak is evenly coated. Refrigerate and 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 thoroughly with a spoon until ingredients are evenly mixed. Set the salsa aside to allow flavors to meld.
- Preheat the Grill: Heat your grill to medium-high, around 375°F to 400°F. Lightly oil the grill grates with cooking spray or an olive oil-soaked rag to prevent sticking.
- Grill the Steak: Remove the filet mignon from the marinade, letting any excess drip off. Place the steak on the hot grill and cook each side for 4 to 5 minutes, aiming for a slight char while keeping the interior slightly pink and juicy.
- Rest and Slice the Steak: Remove the steak from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring moist, flavorful meat. After resting, slice the steak thinly against the grain.
- Assemble the Tacos: Warm the tortillas if desired. On each tortilla, layer slices of avocado, followed by the grilled steak slices, and finish with a generous scoop of the radish pineapple salsa. Serve immediately for best results.
Notes
- Marinating overnight enhances the flavor and tenderness of the steak.
- Adjust the jalapeno quantity in the salsa based on your preferred spice level.
- Use gluten-free tamari if avoiding gluten.
- Warm the tortillas before assembling for more pliable tacos.
- Leftover steak slices can be stored refrigerated for up to 3 days.
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: 60 mg
