Sunday, August 1, 2010
Flank Steak Tacos with (grilled) Pineapple Salsa
I am so into pineapple on the grill. It's just so sweet when heated over the flames. (and for those of you who've read ahead where I talk about the "clean 15", pineapple is the 4th "cleanest" food in terms of pesticide avoidance.) We've made several pineapple salsa recipes this year on this blog ... this is the first with grilled pineapple. Don't think for a second it will be the last. The grilled sweetness is beyond compare in the salsa!
Flank Steak Tacos With Pineapple Salsa
• 12 soft corn tortillas
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon Kosher salt, divided
• 1 pound flank steak beef, trimmed of fat
• 1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
• 1 red bell pepper, finely diced
• 1/2 cup minced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons red-wine vinegar
1. Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine chili powder, cumin, and cayenne pepper, and salt in a small dish - remove about one and one half teaspoons, add the teaspoon of olive oil and make a "rub" or paste. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.
2. Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings 2 to 4 minutes per side (okay to blacken then a bit). Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.
3. Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining teaspoon of spices; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.
Makes 6 servings.