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.
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.
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