Smoky Grilled Carne Asada Tacos with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Charred and smoky grilled flank steak sliced thin and served in warm corn tortillas with a vibrant pineapple salsa for a fresh contrast. This mexican-inspired tacos & burritos ready in about 40 minutes blends flank steak, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp chili powder, 1 1/2 tsp salt, and 1/2 tsp black pepper to make a spice rub. Rub evenly over 1.5 lbs flank steak and let marinate at room temperature for 20 minutes.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Grill the steak for 4-5 minutes per side until nicely charred and cooked to medium rare (about 130-135°F internal temperature). Remove and let rest for 10 minutes.
  3. Step 3: Meanwhile, mix 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 1 small minced jalapeño (seeded for less heat), 1/4 cup chopped cilantro, and 2 tbsp lime juice in a bowl to make pineapple salsa.
  4. Step 4: Thinly slice the rested steak against the grain. Warm 12 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by layering sliced steak, pineapple salsa, and 1/4 cup crumbled cotija cheese (optional). Serve immediately.

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Frequently asked questions

How long does Smoky Grilled Carne Asada Tacos with Pineapple Salsa take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoky Grilled Carne Asada Tacos with Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Smoky Grilled Carne Asada Tacos with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Grilled Carne Asada Tacos with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Grilled Carne Asada Tacos with Pineapple Salsa?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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