Condiment
Hawaiian Steak Fajitas with Grilled Pineapple Salsa
Strip steak and peppers sizzle on the grill until charred and tender, then coat in a sweet teriyaki glaze. Warm corn tortillas cradle the juicy meat with a bright pineapple pico de gallo that bursts with smoky sweetness in every bite.
- Total
- 29 min
- Prep
- 15 min
- Cook
- 14 min
- Serves
- 4
Nutrition per Serving
- Calories
- 378
- Protein
- 27g
- Carbs
- 37g
- Fat
- 14g
- Fiber
- 5g
- Sugar
- 10g
- Sodium
- 532mg
Ingredients
- 1 lb strip steak, trimmed
- 4 cup presliced fresh pepper-and- onion mix (about 12 ounces)
- 2 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 2 oz prepeeled fresh pineapple (3/4 inch thick; about 4 ounces)
- 3 tbsp reduced-sodium teriyaki sauce
- 1/4 cup pico de gallo or other fresh tomato salsa
- 8 corn tortillas, warmed
Instructions
- Place a grill basket on one half of grill; preheat the grill to high.
- Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
- Place the steak and vegetables in the grill basket; grill, stirring once or twice, until the vegetables are soft and charred, 8 to 10 minutes. Oil the other side of the grill rack; place pineapple on the rack and grill, turning once, until slightly charred, about 2 minutes per side.
- Transfer the steak and vegetables to a large bowl and toss with teriyaki sauce. Dice the pineapple and combine in a small bowl with pico de gallo (or salsa).
- Serve the steak and vegetables on tortillas with the salsa.