Flank Steak Tacos with Pineapple Salsa

If you can't tell by my recipes lately, I am obsessed with anything that can be grilled. Today's recipe is no exception. I grilled the flank steak, and then even heated the tortillas up on the grill before serving. Looking back, I kind of wish that I had grilled the pineapple before making the salsa. If you try it, please let me know how it turns out! My weekend was full of 4th of July fun, fireworks, pool, and hot dogs included. Hope you all had a great holiday weekend!

Flank Steak Tacos with Pineapple Salsa

Ingredients:

• 1/5 lbs. flank steak
• 1 tbsp. olive oil
  
• salt and freshly ground pepper
• 1/2 tbsp. chili powder
• 1 lime, juiced
• 8 small green chile corn tortillas (I got mine at Sprout's, or use your favorite)

Pineapple Salsa

• 1 small pineapple (about  2lbs). peeled, cored, and diced
• 1/2 red bell pepper, diced
• 1/2 cucumber, peeled and diced
• 1 jalapeno, minced (remove ribs and seeds for less heat)
• 1/2 small red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp. olive oil
• salt and pepper to taste

Prepare the pineapple salsa by combining all of the ingredients in a large bowl, cover, and place in the fridge to allow the flavors to get happy before serving. 

Begin by covering both sides of the steak with the olive oil, salt, pepper, chili powder, and lime juice. Cover and allow to marinate for 30 minutes in the fridge. 

Remove from the fridge and allow it to sit at room temperature while you heat up the grill on high heat.

Cook the flank steak on both sides, until cooked to medium with just a bit of pink inside. This took me about 8-10 minutes. Remove form the grill, turn off heat, and allow the meat to sit for 5 minuted before slicing.

Place the tortillas on the hot grill, browning them a bit on both sides before serving. Slice the steak into thin strips. To serve, place 3-4 slices of the grilled steak in each corn tortilla, top with the pineapple salsa and enjoy!