Tender Wagyu flat iron steak is seared and sliced thin for these flavorful tacos, topped with a zesty pineapple pico de gallo and wrapped in warm corn tortillas. The combination of rich beef and bright, fresh salsa makes these tacos both indulgent and balanced.
Wagyu Flat Iron Tacos
Chef Zalman Klein
4
20 minutes
10 minutes
mexican
this taco recipe is a personal favorite and a great recipe for anytime be it a quick dinner or by your bbq these tacos with a fresh pineapple pico de gallo topped with some of chus specialty salsa is just delicious
Ingredients
- 1 F1 Wagyu Flat Iron Steak
- Spiceology Chili Margarita Blend
- 3 tbsp white truffle avocado oil
- Pineapple Pico de Gallo (recipe below)
- Chu’s Salsa
- Corn Tortillas
For Pineapple Pico de Gallo
- ½ a pineapple (about 2 cups when chopped)
- ⅓ cup chopped parsley & cilantro
- ½ cup diced red onion
- 1 small red chili, diced
- ½ cup fresh lime juice
Directions
Preparing the Steak
Season the flatiron steak liberally with your chosen seasoning.
Preheat your grill or pan to medium-high heat.
Once hot, place the steak on the grill/pan and sear for approximately 4 minutes on each side, or until it reaches your desired temperature. A thermometer is recommended for accuracy.
After cooking, set the steak aside to rest for about 5-10 minutes.
Making the Pineapple Pico de Gallo:
While the steak is resting, finely dice the pineapple and transfer it to a mixing bowl.
Add the finely chopped herbs, red onion, and chili to the bowl.
Combine all the ingredients with the fresh lemon juice.
Season the mixture to taste.
Assembling the Tacos
Thinly slice the rested steak.
Warm up your corn tortillas.
Drizzle some Chu’s Salsa over the tortillas.
Top each tortilla with slices of steak and a generous helping of Pineapple Pico de Gallo.
Serve with additional salsa on the side.
