Quick Grilled Steak & Veggie Tacos with Grilled Pineapple Pico
It’s time to grill. Frankly, ALL YEAR long is grilling time for me. I love the depth of flavor, how quickly things can cook up and all the heat is outside – I don’t really like a hot oven running on hot evenings.
This simple spice rub is used on the steak AND the veggies. No oil is needed – just a hot grill or smoker. Let the steak rest, slice thinly and blanket it up in a charred corn tortilla with lots of veggies and grilled pineapple. SOOO good!
Add some crumbled cotija cheese – love how it crumbles and how salty it is…top with cilantro and hot sauce. It’s a mouth full but so delicious.
How do you like you tacos?
Here are some other taco recipes!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Quick Grilled Steak & Veggie Tacos with Grilled Pineapple Pico
- Total Time: 45 minutes
- Diet: Gluten Free
Description
Quick & Easy grilled steak & veggies…don’t forget the jalapeno. Pineapple Pico to top it with.
Ingredients
Scale
- 1 flatiron steak (skirt or flank work well too)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon each salt + pepper, more for Pico
- 1 teaspoon chili powder
- juice and zest from 1 lime
- 1 onion, peeled and sliced in half
- 1 cup fresh pineapple, sliced thick
- 2 scallions
- 1 jalapeno
- 2 Roma tomatoes, small dice
- 1/2 cup fresh cilantro, chopped
- 2 cups romaine lettuce, chopped
- 8–10 corn tortillas
- cotija cheese, crumbled
- salsa and hot sauce
Instructions
- Heat your grill on high.
- Let your steak sit on the counter-top for at least 30 minutes. Mix together the spice blend – smoked paprika, cumin, garlic powder, salt, pepper, chili powder and lime zest. Using all the rub BUT 1/2 teaspoon – Rub both sides of the steak with the rub and let sit while your grill comes up to super high heat.
- With the reserved 1/2 teaspoon of spice rub, sprinkle the halved onion and sliced pineapple with the spice blend.
- When the grill is hot, add the steak, onion, pineapple, scallions and jalapeno. Leave enough space between each ingredients so the heat blankets it all evenly. Cook the vegetables for half of the cooking time of the steak – flip about half way through + remove to a cutting board to let rest, while the steak continues to cool. Cook your steak to your liking. We like ours medium rare so – 4 minutes on the first side and 3 minutes on the next side. Remove from the grill and let rest for 5 minutes, before slicing into.
- To prepare the pineapple Pico, combine the pineapple, Roma tomatoes, 1/2 jalapeno (seeds removed or not), chopped grilled scallion, 1 large pinch of cilantro, lime juice and pinch of salt and pepper, in a small mixing bowl.
- Slice the steak into thin strips. Heat the tortillas up on the stove top.
- To assemble the tacos, place some romaine lettuce on the tortillas, then add steak, followed by Pico, hot sauce, cilantro and cotija cheese – add more jalapeno, if you are feeling like more heat. Make them how you like them. That’s what I love about tacos.
- Prep Time: 35
- Cook Time: 10
- Method: grill
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