Korean BBQ Tacos with Pineapple Salsa Recipe

Name: Korean BBQ Tacos with Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove Garlic, Minced; 1/2 teaspoons Crushed Red Pepper Flake; 2- 1/2 Tablespoons Soy Sauce; 1/2 teaspoons Worcestershire; 1/2 teaspoons Brown Sugar; 2- 1/2 Tablespoons Canola Oil; 1/2 teaspoons Sriracha; 1 pinch Pepper; 1 teaspoon Extra Virgin Olive Oil; 6 ounces, weight Flank Steak, Sliced Thin On An Angle; 2 whole Corn Tortillas; 1 cup Fresh Pineapple, Medium Dice; 1/2 whole Red Bell Pepper , Medium Dice; ⅛ cups Italian Green Pepper, Medium Dice; 1 Tablespoon Fresh Cilantro, Chopped; 1 teaspoon Lime Juice; 1 teaspoon Serrano Pepper

Servings: persons

1 clove Garlic, Minced
1/2 teaspoons Crushed Red Pepper Flake
2- 1/2 Tablespoons Soy Sauce
1/2 teaspoons Worcestershire
1/2 teaspoons Brown Sugar
2- 1/2 Tablespoons Canola Oil
1/2 teaspoons Sriracha
1 pinch Pepper
1 teaspoon Extra Virgin Olive Oil
6 ounces, weight Flank Steak, Sliced Thin On An Angle
2 whole Corn Tortillas
1 cup Fresh Pineapple, Medium Dice
1/2 whole Red Bell Pepper , Medium Dice
⅛ cups Italian Green Pepper, Medium Dice
1 Tablespoon Fresh Cilantro, Chopped
1 teaspoon Lime Juice
1 teaspoon Serrano Pepper

1
To make the marinade for the beef combine garlic, red pepper, soy sauce, Worcestershire, brown sugar, oil, Sriracha and pepper in a medium sized bowl.
2
Whisk to combine.
3
Add in the sliced flank steak and toss.
4
Cover and marinate in the fridge for at least 30 minutes.
5
To cook the steak heat a hot grill over medium-high heat.
6
Drizzle olive oil or cooking spray on your grill or griddle pan.
7
Add the steak and cook about 2-3 minutes on each side.
8
Meanwhile heat the tortillas on the grill.
9
When your steak is done remove it from the grill.
10
To assemble, place a couple pieces of steak in each tortilla along with the pineapple salsa.
11
Serve with extra lime wedges and Sriracha.
12
To make the salsa simply combine the pineapple, both peppers, cilantro, lime juice and serrano pepper in a bowl.
13
Mix to combine.
14
Refrigerate until ready to use.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 clove Garlic, Minced, 1/2 teaspoons Crushed Red Pepper Flake, 2- 1/2 Tablespoons Soy Sauce, 1/2 teaspoons Worcestershire, and more.

Yes, Korean BBQ Tacos with Pineapple Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Korean BBQ Tacos with Pineapple Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions