Pan-Seared Beef Tacos with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Juicy pan-seared beef strips served in warm tortillas with a smoky-sweet charred pineapple salsa that adds vibrant flavor and texture. This Mexican-inspired beef recipe, ready in about 30 minutes, pairs flank steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced flank steak
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup pineapple chunks
• 1/4 cup diced red onion
• 1 small, seeded and diced jalapeño
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a cast-iron skillet over high heat until shimmering. Add 1 cup pineapple chunks and cook for 3-4 minutes, turning occasionally until edges are charred and caramelized. Remove pineapple and set aside.
2. Step 2: In a medium bowl, toss 1 lb thinly sliced flank steak with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Add remaining 1 tbsp olive oil to the hot skillet and sear the beef strips in a single layer for 2-3 minutes per side until browned and cooked to medium-rare.
4. Step 4: Warm 8 small corn tortillas on a dry skillet or griddle for 30 seconds per side until pliable.
5. Step 5: Combine the charred pineapple with 1/4 cup diced red onion, 1 small diced jalapeño, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice to create the salsa.
6. Step 6: Assemble tacos by dividing the beef strips evenly among tortillas and topping with the charred pineapple salsa. Serve immediately.