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I took the kids to a kiddie gym to run around and exert some energy because it’s not super nice out today. Caleb somehow bumped his head on my knee and now I’m wobbling and limping around. It’ HURTS! His head also cracked his little buddy’s tooth so… his head is pretty legit.

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In other news: we got a house we got a house we got a house! We committed to a rental in a nice neighborhood and I’m starting to feel real about the whole thing. That AND we only have 8 days left living in Philly (omg whaa), I can’t believe it. 

It’s such a relief and I feel like it was kind of meant to be that we ended up in the house we’re moving to because it’s seemingly perfect. Well, in all honesty my bare eyeballs have not seen the place for themselves so you never really know, BUT it feels right and I think that means something, no? 

Ok, let’s be real here. I’m hoping for the best. I’m putting it out into the universe that our place will be super duper awesome. Think awesome California house thoughts for me! And my knee!! Think less wobbly thoughts for my knee! 

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You know I love a good theme party and when #tacotuesday rolls around I’m sometimes bummed out if I’m unprepared. SO, I decided to get on it and celebrate Tuesday in all its glory.

I was perusing a Food and Wine magazine recently. Picking up and reading a magazine was so unexpectedly enjoyable. I don’t know if it’s so novel because I haven’t read a magazine in SO long, but I loved the experience of flipping through the pages slowly, seeing the different recipes and ingredients and food styling. Maybe I’m just more in tune with it nowadays, but as I said, enjoyable 🙂

I saw a set of steak tacos and was very intrigued because steak was never something I’d put in a taco. My mind was still stuck in that chicken and beef Taco Bell notion of tacos. We usually have steak on date night, but steak in tacos sounded HEAVENLY. It needed to happen. So here are my Food and Wine inspired Pan Seared Steak and Mango Tacos!!

 Place the steak in a container. Mix together the soy sauce, ginger, and minced garlic.

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Pour the marinade over the steak, coating the top and bottom. 

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Sprinkle salt and pepper on the steak and allow to sit at room temperature for 20 minutes. I always wondered about the before and after pics of marination. I have an impatient side when it comes to cooking and it makes me feel like the wait was worth it 😛 Here’s the after shot… 

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Then, grab a cast iron skillet and place it over high heat with coconut oil. Wait until the coconut oil heats up and then place the steak in the skillet for 3 minutes. After three minutes, flip and cook the other side for 3 minutes. 

I like my steak medium-rare, but cook longer as desired. 

Remove the steak to a cutting board and let it rest for 10 minutes. 

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While the steak is resting, warm your tortillas. I threw them on a hot grill pan for about 1-2 minutes each side. Plus then you get those awesome grill marks 🙂

Thinly slice the red onion. I used blade A of my spiralizer because I love how uniform and quick it gets the job done. I pretty much avoid cutting and chopping if I can.

Cut the mangos in chunks and prep some cilantro leaves. 

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When the steak is done resting, slice it in 1/4 inch pieces. I have a longer steak and so I even cut those slices in half for the tacos. 

Fill the taco shells (I always use these low carb wraps for my tacos) with the sliced meat, sliced onions, mango cubes, and sprinkle with cilantro leaves. 

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If you want an extra punch, drizzle with some hot sauce!! 

Print

Pan Seared Steak and Mango Tacos

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 30
  • Cook Time: 8
  • Total Time: 38
  • Yield: 4 1x

Scale

Ingredients

  • 1/2 lb. strip steak
  • 3 tablespoons soy sauce
  • 1 tablespoon freshly grated ginger
  • 2 garlic cloves, minced
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 1 tablespoon coconut oil
  • 1/2 red onion, thinly sliced
  • 2 mangos, cut in cubes
  • handful cilantro
  • hot sauce (optional)

Instructions

  1. Place the steak in a container.
  2. Mix together the soy sauce, ginger, and minced garlic, and pour it over the steak, coating the top and bottom of the steak.
  3. Sprinkle salt and pepper on the steak and allow to sit at room temperature for 20 minutes.
  4. Grab a cast iron skillet and place it over high heat with coconut oil. Wait until the coconut oil heats up and then place the steak in the skillet for 3 minutes.
  5. After three minutes, flip and cook the other side for 3 minutes. I like my steak medium-rare, but cook longer as desired.
  6. Remove the steak to a cutting board and let it rest for 10 minutes.
  7. While the steak is resting, warm your tortillas. I threw them on a hot grill pan for about 1-2 minutes each side.
  8. Thinly slice the red onion. I used blade A of my spiralizer because I love how uniform and quick it gets the job done.
  9. Cut the mangos in chunks and prep some cilantro leaves.
  10. When the steak is done resting, slice it in 1/4 inch pieces. I had a longer steak and so I cut the slices in half for the tacos.
  11. Fill the taco shells with the sliced meat, sliced onions, mango cubes, and sprinkle with cilantro leaves.
  12. If you want an extra punch, drizzle with some hot sauce!!

Enjoy!! xo

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