Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
INGREDIENTS
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2 pound flank steak (about 1-inch thick)
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1 teaspoon salt
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1 teaspoon pepper
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1/4 cup extra virgin olive oil
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1 1/2 tablespoons brown sugar
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1 tablespoon soy sauce
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2 teaspoons worcestershire sauce
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4 garlic cloves, minced
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1 1/2 tablespoons freshly grated ginger root
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10 to 12 (4-inch) tortillas, corn or flour
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6 ounces queso fresco cheese, crumbled
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pineapple pico
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1 cup fresh pineapple cubes, diced
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1 pint cherry tomatoes, quartered or diced
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1 jalapeño pepper, seeded and diced
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1/2 sweet onion, diced
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3 tablespoons chopped fresh cilantro
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1 lime, juiced
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salt and pepper to taste
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