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ASIAN STEAK TIP TACOS WITH PINEAPPLE SALSA

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Ingredients

The Steak Tips:

¾ cup soy sauce

½ cup red wine

½ cup orange juice

¼ cup rice wine vinegar

¾ cup brown sugar, packed

½ cup honey

2 tablespoons Dijon mustard

2 tablespoons chopped garlic

2 teaspoons red pepper flakes

1 teaspoon cinnamon

3 pounds steak tips

 

Cheese and Tortillas:

1 ½ cups shredded pepper jack cheese

12, 6”  flour tortillas

The Pineapple Salsa:

1 pint grape or cherry tomatoes, cut into quarters

1 ½ cups chopped pineapple (fresh or canned)

1 cup onion, finely chopped

1 jalapeno, minced

⅓ cup fresh cilantro leaves, packed and rough chopped

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon cumin

2 tablespoons sugar

¼ cup olive oil

2 tablespoons fresh squeezed lime juice

 

Cilantro Crema:

1 cup sour cream

¾ cup heavy cream

¼ cup cilantro leaves, chopped

½ teaspoon salt

Instructions

Combine all of the marinade ingredients together, except tips, in a large ziplock bag and whisk to combine.  Add the tips to the bag and massage the marinade into the meat on all sides.  Let marinade in the fridge for at least 3 hours and preferably overnight. Bring the tips to room temperature for 30 minutes before cooking.

Preheat your grill to 400 degrees.  Place tips on the grill, close the lid, and let cook about 2-4 minutes per side, depending on thickness until caramelized and fragrant.  This will give you medium to medium rare doneness (about 130 degrees temp internally).  Remove them from the grill and tent with foil to keep warm.

You can also toast your tortillas, about 1 minute, per side while the tips cook.  I like to sprinkle the cheese over the tips as soon as they come off the grill so it melts, but you can also add it when you assemble the tacos.

While your marinated beef is coming to room temperature make your salsa and crema.

Combine all of the salsa ingredients in a small bowl and toss to combine.  Set aside for flavors to marry while you cook the steak tips.

Combine all of the crema ingredients in another bowl and whisk until smooth.  Keep in the refrigerator until you are ready to plate.

When you are ready to serve, slice your tips into ¼” slides, against the grain.

Place several pieces of meat into a toasted tortilla and top with cheese (if not already topped), salsa, and crema.  Devour!

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