Dairy-Free Carne Asada with Grilled Pineapple Salsa

Ingredients

• about 680 g Flank steak
• 0.5 cup Orange juice
• 0.25 cup Lime juice
• 0.25 cup Soy sauce
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1 medium Pineapple
• 0.5 medium Red onion
• 1 count Jalapeño
• 0.25 cup Cilantro
• 12 count Corn tortillas

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the 0.5 cup orange juice, 0.25 cup lime juice, 0.25 cup soy sauce, 4 cloves garlic (minced), and 1 teaspoon cumin. Add the about 680 g flank steak to the bowl, ensuring it is fully coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Preheat your grill to medium-high heat, around about 205°C (200°C). Remove the flank steak from the marinade, letting any excess drip off. Grill the steak for 4-6 minutes per side, or until it reaches an internal temperature of 57°C for medium-rare. Let the steak rest on a cutting board for 10 minutes before slicing.
3. 3While the steak rests, place the 1 medium pineapple (cut into 2.54 cm thick slices) directly on the grill grates. Grill for 3-4 minutes per side, until slightly charred and softened. Remove the pineapple from the grill and let it cool slightly.
4. 4Once the pineapple is cool enough to handle, cut it into 1.27 cm cubes. Finely dice the 0.5 medium red onion and the 1 jalapeño (seeds removed for less heat, if desired). In a medium bowl, combine the diced pineapple, diced red onion, diced jalapeño, and 0.25 cup cilantro (chopped).
5. 5Thinly slice the rested flank steak against the grain into bite-sized pieces.
6. 6Warm the 12 count corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them directly on the grill for about 30 seconds per side.
7. 7Assemble your tacos by placing the sliced steak into the warmed tortillas. Top generously with the grilled pineapple salsa. Serve immediately.

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