Flank Steak Tacos with Roasted Pineapple and Cilantro Lime Sauce

Flank Steak Taco with Roasted Pineapple and Cilantro Lime Sauce

Yields: 10 tacos

Ingredients

Steak

1½ pound flank steak

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon grapeseed oil

Cilantro Lime Marinade/Sauce

2 tablespoons freshly squeezed lime juice (juice of 2 limes)

1 large clove garlic, peeled and chopped roughly

1 bunch fresh cilantro

1 tablespoon granulated sugar

2 teaspoons worcestshire sauce

½ teaspoon soy sauce

¼ teaspoon fish sauce

¼ cup grapeseed oil

1 tablespoon adobo sauce

1 teaspoon ground cumin

1/8 teaspoon kosher salt

1/16 teaspoon freshly ground black pepper

Pineapple:

1 3 to 4-pound pineapple, ends, outer rind and eyes removed, sliced lengthwise into 1/2–inch slabs

1 tablespoon granulated sugar

¼ teaspoon ground cumin

¼ teaspoon kosher salt

Tacos

10 Corn tortillas

2 avocados, halved and pits removed

Handful of fresh cilantro leaves, for finishing

Pat the steak dry with a paper towel. Pierce, in rows, both sides of the steak with a fork.  Cut the steak into four equal-sized pieces, cutting with the grain. Season all pieces/sides with the salt and pepper. Place meat in a zip-top bag.

Combine marinade/sauce ingredients in a food processor and process until smooth, scraping down the sides a few times during the processing.

Transfer 1/3 of the marinade into the zip-top bag containing the steak. Seal and massage bag so that the steak pieces are coated in the marinade/sauce. Let sit at room temperature for 30 minutes.

Adjust an oven rack to the upper position. Turn the oven to broil.

Combine granulated sugar, cumin and salt in a small bowl and stir. Sprinkle mixture evenly over both sides of pineapple pieces.

Transfer pineapple pieces to aluminum-lined sheet tray and broil for 10 to 12 minutes, flipping once halfway, until lightly caramelized.

Remove steak from bag and wipe off excess marinade with a paper towel. Place a large nonstick sauté pan over medium-high heat.  Add grapeseed oil and heat until the oil just begins to smoke. Lay steak in pan and cook on all sides until well caramelized. Use your digital thermometer to achieve the perfect medium-rare, 125 to no more than 130 degrees Fahrenheit. The total cooking time will be 7-9 minutes.

Remove steak from pan and let rest on a cutting board for 10 minutes.

Cut cooked steak pieces in thin slices against the grain.

Heat corn tortillas directly over medium-low heat on your stove. Flip every 10 to 15 seconds with tongs to achieve a lightly toasted tortilla.

Assemble your tacos! Add steak, roasted pineapple, sliced avocado, cilantro leaves and a drizzle of the remaining cilantro lime sauce to your tortilla and enjoy.