August 9, 2021

Steak Teriyaki Tacos with Pineapple Pico de Gallo

Steak Teriyaki Tacos with Pineapple Pico de Gallo are one of our favorite summer dinners. We love these tacos for several reasons. First of all, I can make these tacos in less than a half hour! That means, after a busy day, I can still serve a delicious dinner. Secondly, I like that this dinner can be made somewhat ahead. I just make the Pineapple Pico de Gallo and Teriyaki Sauce ahead of time. Then, right before dinner I make the steak. And, lastly, I love all the fresh flavor in these tacos. The pineapple really adds so much lovely tropical flavor.

The Equipment I Used

A Cast Iron Skillet- I use this to sear the steak. But, you could also grill the steak, and then finish it in any skillet with the Teriyaki sauce. Or, you could use any large skillet, instead of the cast iron skillet.

The Ingredients Needed for Steak Teriyaki Tacos with Pineapple Pico de Gallo

Pineapple- If possible, use a fresh pineapple.
Jalapeno- Remove the seeds and membranes. Be sure and wash your hands well after touching the jalapenos.
Lime Juice- Be sure and use fresh lime juice.
Red Onion- You could also use a sweet Vidalia onion.
Mirin- You can find this in the Asian food aisle of your market.
Soy sauce- Don’t use light soy sauce. I like the Kikkoman brand.
Vegetable Oil- Use this for searing your steak. Olive oil has too low of a smoke point.
Skirt Steak- To save money, you could use flank or sirloin steak.

How I Made my Tacos

First, I made my Pineapple Pico de Gallo.
Next, I opened a window and turned on my kitchen fan. Then, I seared the steak. I cooked the steak until it was just seared on the outside, but still very rare inside.
Then, I just stir fried the steak very briefly with the teriyaki sauce.
Finally, I served the steak in the tortillas, along with the avocado and Pineapple Pico de Gallo.

If you like tacos, you need to try these delicious Steak Teriyaki Tacos with Pineapple Pico de Gallo.

Steak Teriyaki Tacos with Pineapple Pico de Gallo

Tender steak with teriyaki sauce, topped with a Pineapple Pico de Gallo and avocado, all inside a flour tortilla taco.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Tex-Mex

Servings

Calories 425 kcal

Ingredients

2 tbsp. dark brown sugar
2 tbsp. white wine
2 tbsp. mirin
2 tbsp. soy sauce
1¼ pounds skirt steak
1 tbsp. vegetable oil
8 small flour tortillas
1 avocado, sliced

Pineapple Pico de Gallo:

1 cup diced pineapple
½ cup diced tomato
¼ cup minced red onion
¼ cup minced cilantro
1 minced jalapeno
2 tbsp. lime juice

Instructions

Start by making the Pineapple Pico de Gallo: Just mix all the ingredients together in a bowl and set aside.
Next, make the Teriyaki Sauce: In a small bowl mix together the sugar, wine, mirin, and soy sauce. Set aside.
In a cast iron skillet on high heat, char the tortillas on both sides. Set aside.
Next, heat a cast iron skillet to high heat. When it starts to smoke, add the vegetable oil and sear the steaks on both sides. You may need to do this in batches, so you don't overcrowd the pan. Cook the steaks for just a few minutes, until they're still very rare in the middle. Remove them to a cutting board and slice them thinly. Wipe the oil out of the skillet, and, over medium heat, add the steak back in along with the teriyaki sauce. Stir fry the meat until it's coated in the sauce.
Serve the meat in the tortillas, and top it with the Pico and avocado.