Grilled Flank Steak Tacos With Pineapple

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The perfect summer taco has arrived! These grilled flank steak tacos with pineapple salsa bring a refreshing, citrus zing to your family cookouts. It's basically the reason why they invented fruit. Marinade. Grill. Dice. Mix. Wrap. Eat. Repeat.

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  • Ingredients & Instructions
  • Reviews



  • 4

    Mission Whole Wheat+ Sprouted Whole Wheat Tortilla Wraps, warmed
  • cup pineapple juice
  • ¼

    cup fresh lime juice, divided
  • 3

    garlic cloves, minced or pressed
  • 1

    tablespoon chili powder
  • 2

    teaspoons salt, divided
  • 1

    teaspoon black pepper
  • 1

    pound flank steak
  • 2

    teaspoons vegetable oil (only if using grill pan)
  • 2

    cups diced fresh pineapple
  • 1

    jalapeño, seeded and diced
  • cup chopped fresh cilantro


  • Step 1

    In a large zip-top bag combine pineapple juice, 2 tablespoons lime juice, garlic, chili powder, 1 teaspoon salt, and pepper. Place steak in bag and turn to coat with marinade. Place bag in a bowl and refrigerate 30 minutes to 2 hours.

  • Step 2

    Prepare a hot grill fire, preheat a gas grill on high for 10 minutes, or heat a grill pan over medium-high heat (if using a grill pan heat vegetable oil in pan). Remove steak from marinade. Place on grill or in grill pan and cook, turning once, until cooked to desired degree of doneness, 4-6 minutes per side. Let rest 5 minutes, then thinly slice against the grain.

  • Step 3

    In a medium bowl combine pineapple, jalapenos, and cilantro along with remaining 2 tablespoons lime juice and ½ teaspoon salt.

  • Step 4

    Place wraps on plates and divide steak between them. Top with pineapple salsa.

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