Categories: Meals

Ingredients

• 1 Jalapeño Pepper
• 2 fl. oz. Jerk Sauce
• 3 oz. Pineapple Chunks
• 1 Lime
• 4 oz. Slaw Mix
• 1/4 oz. Cilantro
• 6 Small Flour Tortillas
• 10 oz. Steak Strips

Directions

1. Coarsely chop pineapple. Mince cilantro (no need to stem). Halve lime and juice. Slice half the jalapeño into thin rounds. Stem remaining jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Separate steak strips into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper.

2. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pineapple to hot pan and stir occasionally until lightly charred, 2-3 minutes. Transfer pineapple to a mixing bowl and combine with slaw mix, cilantro, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. Reserve pan, no need to wipe clean.

3. Return pan used to char pineapple to medium-high heat and add 1 tsp. olive oil. Add steak strips and minced jalapeños (to taste) to hot pan. Stir occasionally until no pink remains, 4-6 minutes. Stir in jerk sauce and remove from burner. While steak strips cook, heat tortillas.

4. Wrap tortillas in a damp paper towel and microwave, 30 seconds.

5. Plate dish as pictured on front of card, filling each tortilla with steak strips, pineapple slaw, and jalapeño rounds (to taste). Bon appétit!

Email to a friend | Print this recipe | Back