Name: Wagyu Flat Iron Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: mexican
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; ½ a pineapple (about 2 cups when chopped); ⅓ cup chopped parsley &amp; cilantro; ½ cup diced red onion; 1 small red chili, diced; ½ cup fresh lime juice

Wagyu Flat Iron Tacos

August 7, 2023

zalman klein November 15, 2023

Discover our mouthwatering Kosher Wagyu Flat Iron Tacos recipe, a perfect fusion of tender Wagyu steak and zesty Pineapple Pico de Gallo, wrapped in warm corn tortillas. This simple yet elegant dish, ready in under 30 minutes, brings a gourmet twist to your family dinners or social gatherings.

Wagyu Flat Iron Tacos

Rated 5.0 stars by 1 users

Cuisine

mexican

Author:

Chef Zalman Klein

Servings

Prep Time

20 minutes

Cook Time

10 minutes

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

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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.