These grilled steak tacos have layers of flavor! The pineapple, chimichurri, and our Avocado Ranch are in 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:
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.
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
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.
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.