Yield: 4 to 6 servings
Active Time: 30 minutes
Total Time: 50 minutes
Ease of Preparation: Easy


  • 1/3 cup soy sauce
  • 1/3 cup pineapple juice
  • 2 tablespoons mirin
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
  • 1 tablespoon light brown sugar
  • 2 cloves garlic, minced
  • 1 scallion, roughly chopped
  • 1 1/2 pounds flank steak
  • 10 to 12 flour or corn tortillas
  • Pink Himalayan salt
  • Pico de gallo and cilantro, for serving


Whisk together the soy sauce, pineapple juice, mirin, sesame oil, ginger, brown sugar, garlic and scallions in a medium bowl and then pour into a gallon-size resealable bag. Add the steak, seal the bag and turn to make sure it’s fully covered in the marinade. Place on a plate in case of leaks and marinate in the refrigerator for at least 1 hour and up to 8 hours.

Turn the gas burner on your stove to medium heat. Add a tortilla directly to the burner and let toast on the flame for about 45 seconds. The tortilla will be ever so slightly charred in spots. Flip the tortilla using tongs, and toast the other side for about 30 seconds more. Add to a clean kitchen towel and wrap up to keep warm. Repeat with the remaining tortillas. (Alternatively, if you do not have a gas stove you can simply wrap the tortillas in a damp paper towel and microwave for roughly 45 seconds.)

Heat a grill pan over high heat.

Remove the steak from the marinade and pat dry with paper towels. Season lightly with salt. Cook the steak for 6 minutes per side for medium. Allow to rest for 10 minutes, then slice across the grain into 1/4-inch-thick strips.

Pile the steak onto the warmed tortillas and top with pico de gallo and cilantro.

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