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American Recipes
Marinated Steak Tacos

Marinated Steak Tacos

with Charred Pineapple and Lime Crema

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There are few things more satisfying than steak for dinner. Until now! These carne-loaded tacos are hearty, filling, and most of all—absolutely delicious! Tender bites of tropical-marinated steak are piled into warm tortillas along with charred veggies, tangy lime crema, and juicy pineapple. Taco’bout a weeknight win.

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Pineapple

1 unit

Lime

1 tablespoon

Southwest Spice Blend

10 ounce

Sirloin Steak

1 unit

Yellow Onion

1 unit

Poblano Pepper

2 tablespoon

Sour Cream

(ContainsMilk)

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

5 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat41 g
Saturated Fat10 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber4 g
Protein36 g
Cholesterol100 mg
Sodium1130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Whisk
Small Bowl
Large Pan
Paper Towel
Instructions
Instructionsarrow up iconarrow up icon
1

Wash and dry all produce. Drain pineapple, reserving juice in a large bowl. Zest and quarter lime. To bowl with pineapple juice, whisk in a drizzle of oil, juice from 1 lime wedge (2 for 4 servings), half the lime zest, half the Southwest Spice (you’ll use the rest later), and a couple large pinches of salt and pepper.

2

Add steak to bowl with marinade and turn to coat. Marinate at least 15 minutes, turning steak periodically.

3

Halve, peel, and thinly slice onion. Core and deseed poblano; slice into thin strips. In a small bowl, combine sour cream, a squeeze of lime juice, and remaining lime zest. Season with salt. Add water, 1 tsp at a time, until it reaches drizzling consistency.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and cook, stirring occasionally, until beginning to char, 3-5 minutes. Turn off heat; transfer to a cutting board and roughly chop. Wipe out pan.

5

Remove steak from marinade; discard marinade. Pat meat dry with paper towels, then season all over with salt and pepper. Heat a drizzle of oil in pan used for pineapple over mediumhigh heat. Add steaks and cook to desired doneness, 3-5 minutes per side. Turn off heat and transfer to a cutting board to rest. Wipe out pan, then heat a large drizzle of oil in same pan over medium-high heat. Add onion, poblano, and remaining Southwest Spice. Cook, stirring, until softened, 5-7 minutes.

6

Meanwhile, wrap tortillas in damp paper towels and microwave on high until warm and pliable, about 15 seconds. Slice steak against the grain into very thin strips. Divide among warm tortillas and top with veggies, pineapple, and crema. Serve with remaining lime wedges on the side for squeezing over.