Chipotle Flank Steak Tacos With Pineapple Salsa

By Deeee

Ingredients

• 12 soft corn tortillas
• 1 tsp extra-virgin olive oil
• 1 tsp chipotle chili powder plus 1 pinch, divided
• 1 tsp Kosher salt, divided
• 1 lb 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 tbsp red-wine vinegar

Preparation

Step 1

Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine oil, 1 teaspoon chipotle powder, and 1/2 teaspoon salt in a small dish. 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.

Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. 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.

Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.