Carne Asada Tacos with Pineapple Salsa

Name: Carne Asada Tacos with Pineapple Salsa | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: Salt to taste; Juice of 1 lime; 1 teaspoon minced garlic; 1 jalapeno pepper, seeded and roughly chopped; 1 handful fresh cilantro; 1/4 cup roughly chopped red or white onion; 1 cup roughly chopped tomato; 2 cups roughly cubed fresh pineapple; Soft corn or flour tortillas, crumbled queso fresco, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving; Soft corn or flour tortillas, crumbled queso fresco, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving; Soft corn or flour tortillas, crumbled queso fresco, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving; Soft corn or flour tortillas, crumbled queso fresco, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving; Soft corn or flour tortillas, crumbled queso fresco, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving; Soft corn or flour tortillas, crumbled queso fresco, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving; Soft corn or flour tortillas, crumbled queso fresco, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving; Soft corn or flour tortillas, crumbled queso fresco, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving; 2 tablespoons seeded, diced jalapeno; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon cumin; 3 teaspoons minced garlic; 2 tablespoons chopped cilantro; 2 tablespoons lime juice; 2 tablespoons olive oil; 1/4 cup orange juice; 1 to 1 1/2 lb. flank steak

KitchenAid Chef

Serving

4

Ingredients

Salt to taste

Juice of 1 lime

1 teaspoon minced garlic

1 jalapeno pepper, seeded and roughly chopped

1 handful fresh cilantro

1/4 cup roughly chopped red or white onion

1 cup roughly chopped tomato

2 cups roughly cubed fresh pineapple

Soft corn or flour tortillas, crumbled queso fresco, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving

2 tablespoons seeded, diced jalapeno

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon cumin

3 teaspoons minced garlic

2 tablespoons chopped cilantro

2 tablespoons lime juice

2 tablespoons olive oil

1/4 cup orange juice

1 to 1 1/2 lb. flank steak

Step by step

Place flank steak in a large casserole dish or in a gallon-size plastic bag. Whisk together orange juice, oil, lime juice, cilantro, garlic, cumin, oregano, salt, pepper and jalapeno; pour over flank steak. Cover dish with plastic wrap or seal bag; marinate in refrigerator 1 to 8 hours.
Meanwhile, make the salsa: Place the pineapple, tomato, white onion, cilantro, jalapeno, minced garlic, and lime juice in blender. Blend on “chop” setting a few seconds until finely diced. Season with salt to taste. Transfer to a large bowl; cover and chill until ready to serve.
When steak is fully marinated, heat a tablespoon or so of oil in a large cast-iron skillet over medium-high heat.* Remove steak from marinade and cook, flipping occasionally, until well-browned on the edges and medium-well or well done in the center. Transfer to a cutting board; let rest 5 minutes. Slice steak into thin strips against the grain.
Serve steak with tortillas, queso freso, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving. Serve pineapple salsa with tortilla chips.
Tip: You can also grill the steak over medium-high heat. Brush grates with oil and grill steak on each side for a few minutes until medium-well or well done. Proceed with directions.