Sriracha Marinated Steak Tacos with Grilled Pineapple Salsa and Sriracha-Spiked Sour Cream

Sriracha Marinated Steak Tacos with Grilled Pineapple Salsa and Sriracha-Spiked Sour Cream 

Makes 6 – 8 servings 

Sriracha Marinated Steak 

3 tablespoons soy sauce 

3 tablespoons pure maple syrup 

¼ cup beef stock 

2 tablespoons Lee Kum Kee Sriracha Chili Sauce 

1 teaspoon toasted sesame oil 

2 garlic cloves, minced 

1 tablespoon fresh ginger, grated on a microplane 

Zest of 1 lime, grated on a microplane

1 whole flank steak (skirt or hanger steak work perfect here as well) 

Grilled Pineapple Salsa

1 whole ripe pineapple, peeled and cut into rectangles 

½ red onion, diced fine 

2 plum tomatoes, diced 

2 garlic cloves, minced 

¼ cup minced fresh cilantro leaves 

Juice of 2 limes

Sea salt 

Sriracha-Spiked Sour Cream 

⅔ cup thick sour cream 

Juice of 1 lime

1 tablespoon Lee Kum Kee Sriracha Chili Sauce

Pinch of salt

First, marinade the steak. Combine your soy, maple, stock, Lee Kum Kee Sriracha Chili Sauce, sesame oil, garlic, ginger, and lime zest, and whisk to combine. Add your steak, then cover and chill in the fridge overnight. 

Next, make your salsa. Heat a grill over high-heat, and grill your pineapple until golden and beautifully charred on all sides. Slice into small dice, then combine with your red onion, tomatoes, garlic, and cilantro. Hit the salsa with fresh lime, then season with sea salt to taste. Awesome. 

Remove the beef from the marinade (discard marinade), then grill your steak to medium-rare perfection (a meat thermometer is essential in ensuring perfectly cooked protein). Rest at least 6 minutes before carving into thin taco-able strips. 

While the steak is cooking, combine your sour cream, lime juice, Sriracha Chili Sauce, and a small pinch of salt, then mix well. 

Build your tacos on warmed corn tortillas with pineapple salsa, sriracha sour cream, an extra hit of Sriracha Chili Sauce for good measure, a squeeze of lime, and fresh cilantro. Delicious!