Grilled Steak Tacos with Pineapple Salsa

Flank steak is a naturally lean yet flavourful cut and is superbly matched with the smoky cedar marinade, finished with pineapple salsa for weeknight tacos.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes + 4 hours marinating time
  • Makes: 12 servings
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  1. Pierce steak all over with fork on both sides. Place in large resealable plastic bag; add 3 tbsp (45 mL) of the rub, half of the oil, garlic and pepper, massaging. Seal bag and refrigerate for 4 hours or overnight, turning over halfway.

  2. Salsa: Stir pineapple, green onion, cilantro, red onion, lime juice, oil and jalapeno in bowl. Cover and refrigerate up to overnight.

  3. Remove steak from marinade; shaking off excess marinade. Brush with remaining 1 tbsp (15 mL) oil.

  4. Preheat barbecue to medium-high and oil grill. Grill steak, covered, 4-6 minutes per side for medium-rare, brushing with remaining 1 tbsp (15 mL) rub last few minutes. Let stand 5 minutes and thinly slice across the grain.

  5. Divide steak among warm tortillas, top with salsa and cheese.

  6. Tip: Piercing flank steak allows the marinade to become absorbed over the lengthy marinating period.

  7. Tip: Slicing against the grain minimizes the length of each muscle fiber allowing for less work for your jaw.

  8. Tip: Shaking off excess marinade prevents the steak from steaming and not searing.

  9. Tip: Grill until instant-read thermometer inserted in centre reads 140°F (60°C).


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