1 tsp. chile powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. fresh ground black pepper
1 large lime, zested and juiced
2 Tbsp. EVOO
1 1/2 lb. flank steak, trimmed of excess fat
In a small bowl, mix the spices, salt/pepper, lime zest/juice, and EVOO to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.
Pineapple Salsa
1 small pineapple (3-3 1/2 lbs.)
1 red onion, finely diced
1/2 cup (or so) chopped, fresh cilantro
1 lime, juiced and zested
1 Tbsp. rice vinegar
2 Tbsp. EVOO
2 jalapenos, seeded, cored, and finely minced
Salt & Pepper
Light a charcoal grill about 30 min. before you are read to cook, or preheat a gas grill to medium-high.
Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any "eyes" with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs, OR turn the pineapple on a side and slice in 1 in. thick rounds.
Place the pineapple slabs on the hot rill and grill until the fruit is just beginning to show some browning (1-2 min. per side or 4-5 min. per side if you want it really charred).
Let the pineapple cool for a few minutes, then dice into 1/2 in. cubes (FYI: if you did 1 in. thick pineapple rounds you need to cut out the core in each slice - cut the rounds into 4 pieces and then just slice out the middle). In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice and zest, vinegar, EVOO, and jalapeno; salt/pepper to taste.
Assembly of Tacos
10 10 in. flour tortillas
Meanwhile, grill the steak for 3-4 min. on each side, or longer for well-done meat. Remove from the grill and let rest for 10 min. before thinly slicing.
Meanwhile, place the tortillas on the hot grill and grill for a bit (less than a minute) until charred on both sides; wrap in a cloth napkin to keep warm.
Assemble the tacos with a few pieces of steak on the bottom, top with some pineapple salsa, and enjoy!
*Original recipe courtesy of Cat Cora's Classics with a Twist p. 141 & 142
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