Spicy Korean BBQ Beef Tacos topped with a sweet and spicy pineapple salsa.
I love food trucks. We only have a few around us in Delaware but when you find one it’s amazing. These Korean BBQ Tacos with pineapple salsa are inspired by a food truck. I was watching one of my favorite shows Diners Drive-Ins and Dives. Guy Fieri visited a food truck in the Florida Keys named Garbo’s Grill that made an awesome Korean Bulgogi Taco. It looked amazing and I knew I wanted to recreate it at home.
I choose flank steak for our tacos because I wanted a thin slice of meat that I could quickly sear. You will sometimes see Korean BBQ tacos made with short ribs. They take longer to cook and should be roasted at a low temperature for a long period of time. Using flank steak is a quicker alternative.
To get our asian flavor I marinated our meat in a blend of sriracha, brown sugar, canola oil, red pepper flakes, and soy sauce.
To complement the savory Korean BBQ I decided to make the sweet and spicy pineapple salsa. Bright, colorful and simple to make.
I could eat this pineapple salsa just by itself. It is so refreshing and full of flavor. I added serrano pepper for some spice.
The beef is seared over a hot grill which gives a nice caramelized char on the outside.
Serve these Korean BBQ Tacos with fresh homemade tortilla chips. Serve with extra wedges of lime and sriracha.
This sweet and spicy food truck favorite is a great lunch or dinner option.
Korean BBQ Tacos with pineapple salsa
- 1 garlic clove, minced
- ½ teaspoon crushed red pepper flake
- 2½ tablespoon soy sauce
- ½ teaspoon worcestershire
- ½ teaspoon brown sugar
- 2½ tablespoons canola oil
- ½ teaspoon sriracha
- pinch of pepper
- 6 ounces flank steak, sliced thin on an angle
- 1 teaspoon extra virgin olive oil
- 2 corn tortillas
- 1 cup fresh pineapple, peeled, cored and cut into medium dice
- ½ red bell pepper, medium dice
- ⅛ cup italian green pepper, medium dice
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon lime juice
- 1 teaspoon serrano pepper
- To make the marinade for the beef combine garlic, red pepper, soy sauce, worcestershire, brown sugar, oil, sriracha, and pepper. Whisk to combine. Add in flank steak and toss. Cover and marinate in the fridge for at least 30 minutes. To cook the steak heat a hot grill over medium-high heat. Drizzle olive oil or cooking spray on your grill or griddle pan. Add the steak and cook about 2-3 minutes on each side. Meanwhile heat the tortillas on the grill. When your steak is done place a couple pieces in each tortilla along with the pineapple salsa. Serve with extra lime wedges and sriracha.
- To make the salsa simply combine the pineapple, both peppers, cilantro, lime juice and serrano pepper. Mix to combine. Refrigerate until ready to use.