Steak Tacos with Pineapple Chimichurri

Tender, juicy flank steak is topped with a bright and fresh pineapple chimichurri for a taco that's sweet, savory, smoky, and packed with flavor. These easy steak tacos are perfect for weeknight dinners or summer cookouts.

Course Main Course

Cuisine Mexican Inspired, Tex-Mex

Diet Gluten Free

Keyword easy taco recipe, flank steak tacos, grilled steak tacos, Mexican-inspired dinner, pineapple chimichurri, pineapple salsa tacos, steak taco recipe, steak tacos, summer tacos, weeknight tacos

Prep Time 15

Cook Time 15

Resting Time 5

Total Time 35

Servings

Calories 327kcal

Equipment

Large skillet or grill pan
Cutting board
Sharp knife
mixing bowl
Tongs
Measuring cups and spoons

Ingredients

For the Steak

1 pound flank steak
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Pineapple Chimichurri

1 cup fresh pineapple chunks
½ cup fresh parsley finely chopped
2 tablespoons fresh cilantro finely chopped
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 small garlic clove minced
Pinch of salt
Pinch of red pepper flakes optional

For Serving

8 –10 small corn or flour tortillas
Thinly sliced red onion
½ cup crumbled feta cheese
Lime wedges
Extra chopped parsley and cilantro for garnish

Instructions

Prepare the Steak

Pat the flank steak dry with paper towels. Rub with olive oil, then season evenly with chili powder, cumin, smoked paprika, salt, and black pepper.

Char the Pineapple

Heat a large skillet over medium-high heat. Add the pineapple chunks and cook for 2–3 minutes per side until lightly caramelized and charred. Remove from the pan and let cool slightly.

Make the Pineapple Chimichurri

Finely chop the charred pineapple. In a medium bowl, combine the pineapple, parsley, cilantro, olive oil, lime juice, garlic, salt, and red pepper flakes if using. Stir well and set aside.

Cook the Steak

Using the same hot skillet or a grill pan, cook the steak for 3–5 minutes per side, depending on thickness and desired doneness.
Remove the steak from the heat and let it rest for 5–10 minutes before slicing thinly against the grain.

Warm the Tortillas

Warm the tortillas in a dry skillet for 30 seconds per side or wrap them in foil and heat in a 300°F oven for about 10 minutes.

Assemble the Tacos

Fill each tortilla with sliced steak. Top generously with pineapple chimichurri, red onion, and crumbled feta cheese. Garnish with additional herbs and serve with lime wedges.

Notes

Slice the steak against the grain for the most tender bites.
Charring the pineapple adds sweetness and smoky flavor.
The chimichurri can be made several hours ahead and refrigerated.
Warm tortillas are less likely to tear and have better flavor.

Nutrition