Steak Tacos With Pineapple-Serrano Salsa

These tacos include sliced steak on a bed of thinly shaved purple cabbage with pickled matchstick carrots, all in warmed tortillas. The dish is finished with a pineapple-serrano chile salsa. 

Steak Tacos With Pineapple-Serrano Salsa



2 Tacos


2 ea.

Homemade corn tortillas 

1/4 C. by volume

Purple cabbage, shaved 

1 oz. (2 x ½ oz.)

Matchstick carrots, pickled​

1 ½ to 2 Tbsp.

Pineapple-serrano salsa

2-3 ea.

Pickled teardrop peppers 


Scallions, deep skinny bias

Show ingredients


  1. Cook The Original Steak-EZE® Revolutionary Fast Breakaway® Sirloin Beef Flat Steak on a flattop grill according to the directions on the box. Reserve.

  2. Place the warmed tortillas on a plate or parchment paper. Fill with purple cabbage, evenly spread across the diameter of the tortillas. Do the same with the matchstick carrots. 

  3. Evenly top the purple cabbage and carrots with the sliced steak. 

  4. Top with the pineapple-serrano salsa and teardrop peppers. Garnish with sliced scallions.