These grilled steak tacos have layers of flavor! The pineapple, chimichurri, and our Avocado Ranch are an insanely delicious combo.

Makes 4 servings
 

What you need

Pickled Pineapple
1⁄2 cup water
1⁄2 cup white vinegar
1 cup finely chopped pineapple
1 teaspoon whole black peppercorns
coarse salt and freshly ground pepper

For the Chimichurri
1 bunch cilantro
1 bunch parsley
1 bunch basil
1/3 cup Tessemae’s Lemon Garlic
coarse salt and freshly ground pepper

For the tacos
1 tablespoon olive oil
12 corn tortillas
1 ½ pounds hanger steak
8 tablespoons Tessemae’s Avocado Ranch
1 lemon, cut into wedges

What you do:

1. Pickle the pineapple: Place the chopped pineapple in a mason jar or bowl. Cover with the water, vinegar and peppercorns. Season with ½ teaspoon salt. Set aside in your fridge to pickle, at least 1 hour and up to 1 week.
2. Make the chimichurri sauce: In a food processor, combine the cilantro, parsley, basil, and Lemon Garlic. Pulse but don’t blend, you want it a bright green and thick consistency. Season with salt and pepper
3. Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Grill until medium rare, about 3-4 minutes per side. Set aside to rest at least 5 minutes, slice against the grain.
4. While the steak is cooking, char the tortillas on the grill or grill pan. Serve the tortillas and steak with the pickled pineapple, chimichurri, lemon wedges, and Tessemae’s Avocado Ranch.