|Posted on December 5, 2012 at 4:10 PM|
Yesterday was Taco Tuesday, so it was only fitting for me to make some tacos! These tacos are sweet, salty, zesty and enveloped in Mexican spices. The skirt steak is marinated in a pineapple/soy mixture for over 4 hours and topped with a vibrant slaw made of Napa cabbage, carrot and cilantro. Corn tortillas are a bit better for you than flour, but go with your preference! Even crunchy tacos will do! This recipe is super fresh and a great alternative to your "boring" Taco Tuesday.
Pineapple Marinated Steak Tacos with Napa Cilantro Slaw
Steak + Marinade:
Napa Cilantro Slaw:
Steak Preparation and Cooking:
Mix all ingredients (except olive oil, salt and pepper) together in a large bowl until thoroughly combined. Add skirt steak to bowl and marinate for 3-5 hours in your refrigerator. You can also transfer all ingredients to a large ziplock bag for easy clean-up. Just make sure to store it properly in your refrigerator and be mindful of cross contamination.
How to cook the steak:
Remove steak from refigerator and let sit for 10 minutes to come up in temperature a bit. If you take a steak right out of the fridge and into the pan, it will take much longer to cook since it is so cold. Allowing the steak to come up to room temperature for a bit allows the steak to be cooked properly in a shorter amount of time. Just be sure to not leave it out very long, 10-15 minutes should be fine.
You can cook the steak on the grill or in a skillet. These instructions are for in a skillet, but apply to the grill as well. Just be sure to not over cook your steaks. These are best cooked to medium.
Take a large skillet and put it on your stove over high heat. Add 1 TB olive oil to the pan. Season your steaks with salt and pepper on both sides. Once you start to see little whisps of smoke, your pan is HOT and ready. Slowly place each steak into the pan with a pair of tongs. Let them cook for 4-5 minutes until they show a deep brown sear, then flip them over. Only flip the steaks once. Over flipping or moving the steaks a lot will create the loss of the precious juices that keep your steak moist and tender. Your steaks should be cooked to about medium or medium well.
Remove your steaks from the pan or grill and let them "rest" for at least five minutes. This allows the juices to return. If you cut your steak too soon, all of the juices will be on your cutting board instead of in your steak. As for slicing your steak.. Every steak has a grain, these are bundles of muscle fibers that are laid out parallel to each other. If you cut against the grain your meat will be much more tender, cutting with the grain tends to makes steak tougher. The grain will run left to right, and you will want to slice top to bottom. Just look for the lines, and cut against them.
Slice the steak as thinly as possible with a sharp knife. Finish the steak with a bit of salt to bring out it's flavors. Keep warm with aluminum foil until serving.
Napa Slaw Preparation and Cooking:
Now you're ready to make your tacos! Be sure to have all of your ingredients ready to go ahead of time (slaw, toppings, tortillas) and cook your steak last as it is the star of the show. Don't be overwhelmed by the ingredients or cooking process, it's totally worth it!