Hawaiian Steak Fajitas with Grilled Pineapple Salsa
Prepeeled pineapple, presliced peppers and onions and fresh pico de gallo help this quick, healthy dinner recipe come together in a flash. Chicken tenders are a good substitute for the steak if you prefer. Blend up some margaritas and call it a party.
- 1 pound strip steak, trimmed
- 4 cups presliced fresh pepper-and- onion mix (about 12 ounces)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 slices prepeeled fresh pineapple (¾ inch thick; about 4 ounces)
- 3 tablespoons reduced-sodium teriyaki sauce
- ¼ cup pico de gallo or other fresh tomato salsa
- 8 corn tortillas, warmed
- Place a grill basket on one half of grill; preheat the grill to high.
- Cut steak crosswise into ¼-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.
MAKE AHEAD TIPS