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grill flank steak tacos

Grilled Flank Steak Tacos with Arugula Mint Pesto and Charred Pineapple

Jeff & Heather Pennypacker
“Whether it’s cooking or relationships, it’s important to pay attention to the details. For example, we have lots of allergies at our house, including wheat, eggs, garlic, and onions, so our meals require a little extra attention to detail and creativity. This date night recipe reflects the simplicity with which we cook along with our love for delicious details.”
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Servings 2 servings

Ingredients
  

For the corn tortillas:

  • 2 cups masa
  • 1¼ cup water
  • ¼ cup butter, melted
  • ½ tsp. salt

For the arugula mint pesto:

  • ⅛ cup raw nuts of choice
  • ½ cup arugula
  • 1 oz. Parmesan, shaved
  • ¼ cup mint leaves
  • ⅛ cup olive oil
  • 1 Tbsp. water
  • Salt and pepper, to taste

For the flank steak:

  • 1 flank steak, quartered
  • Salt and pepper, to taste
  • Oil, to coat

For the grilled toppings:

  • ¼ pineapple, sliced into quarters or rounds
  • Olive oil, to coat
  • Salt, to taste
  • 1 lemon
  • 4 sweet peppers, roughly chopped
  • 1 zucchini, roughly chopped
  • 1 summer squash, roughly chopped
  • Pepper, to taste

Instructions
 

  • Start by making the corn tortillas. Combine masa, water, butter and salt. Mix until well combined and hydrated enough to feel like playdough.
  • Divide dough into desired number of tortillas and roll into balls. Place dough on parchment paper and use tortilla press or rolling pin to flatten into a tortilla shape. Cook in a hot cast iron skillet until done.
  • For the arugula mint pesto, start by toasting the nuts. Add the toasted nuts, arugula, Parmesan, and mint to a food processor. Blend until smooth. Drizzle in olive oil and 1 tablespoon of water while blending until it reaches a pourable consistency. Season the pesto with salt and pepper as desired and set aside.
  • For the flank steak, rub each quarter with salt, pepper, and arugula mint pesto to taste. Sear on grill until medium rare and set aside to rest.
  • For the grilled toppings, start by brushing the pineapple with olive oil. Season lightly with salt and grill until charred on all sides.
  • Cut lemon into 4-5 thick slices and lightly coat with olive oil. Grill lemons until charred on both sides and reserve.
  • Toss vegetables in olive oil, salt, and pepper to taste. Grill until desired doneness.
  • To assemble the tacos, add flank steak and grilled toppings to the corn tortillas as desired. Top with extra arugula mint pesto, and enjoy!