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steak tacos with pineapple salsa

Serves 6

[.feature]6[.feature] southwest egglife® wraps

[.feature]1[.feature] lb skirt or flank steak

sea salt and pepper

[.feature]1[.feature] tbsp olive oil

optional: guacamole

[.feature]1[.feature] cup finely diced pineapple

[.feature]½[.feature] cup finely diced red pepper

[.feature]¼[.feature] cup finely diced red onion

[.feature]2[.feature] tbsp jalapeno pepper, stemmed and de-seeded

[.feature]2[.feature] tbsp lime juice

[.feature]1[.feature] tbsp cilantro

sea salt to taste

Steps

STEP 1

To make salsa, combine all ingredients in a bowl.  Allow salsa to sit for a bit so flavors can meld.

STEP 2

Generously salt and pepper steak and set aside.  Heat oil and butter in a large cast iron skillet.  Cook steak about 3 minutes per side for medium.

STEP 3

When steak is finished, plate and tent and allow to rest for a few minutes.  Then, slice steak thinly against the grain.

STEP 4

Serve steak in southwest wraps topped with pineapple salsa, a spoonful of guacamole as desired.

Nutrition Facts

calories

protein

carbs

fat

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