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Grilled Steak Tacos with Pineapple Mango SalsaThese tacos are all about contrast—smoky grilled steak tucked into warm tortillas and topped with a juicy pineapple-mango salsa that adds just the right amount of sweetness. It’s an easy upgrade to taco night and comes together fast with fresh, summery ingredients. Serve with chips and guac or keep it simple and let the salsa shine.
4 ServingsYield
15 MinutesPrep Time
10 MinutesCook Time
IngredientsInstructions
For the steak:
1 (8 oz) Wild Harvest Grass Fed Flank Steak or Rib Eye1 tablespoon olive oil2 tablespoons steak rub (such as Kinder’s organic)Salt and pepper to taste
For the pineapple mango salsa:
1/2 cup pineapple, finely diced1/2 cup mango, finely diced2 tablespoons red onion, finely chopped
Juice of 1 lime1 tablespoon chopped cilantro (optional)Pinch of salt
To serve:
6 small tortillas (flour or corn)Optional toppings: avocado slices, hot sauce, shredded cabbage
1
Prep the salsa:
In a small bowl, combine pineapple, mango, red onion, lime juice, cilantro (if using), and salt. Stir and set aside.
2
Season the steak:
Rub flank steak with olive oil, steak rub, salt, and pepper. Let it sit at room temperature while the grill or pan heats.
3
Cook the steak:
Grill or sear the steak over medium-high heat for 3–4 minutes per side, or until cooked to your desired doneness. Let rest 5 minutes before slicing thinly against the grain.
4
Warm the tortillas:
Heat tortillas in a dry skillet or directly over a low flame until warm and pliable.
5
Assemble the tacos:
Fill each tortilla with sliced steak and a generous spoonful of pineapple mango salsa. Add any extra toppings if you like, and serve immediately.
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