Ingredients:

1 knob fresh ginger

1 whole pineapple

1 small red onion

1 small yellow onion

½ large red bell pepper

1 jalapeño pepper

2 tablespoons fresh cilantro

1 lime

2 cups pineapple juice

½ cup soy sauce

2 tablespoons sesame oil

5 tablespoons apple cider vinegar

2 pounds flank steak

1 teaspoon Spiceology Red Tuxedo Seasoning Rub

Kosher salt

Black pepper

10 soft taco tortillas

½ cup crumbled cotija cheese

Preparation:

Peel and grate or purée the ginger to yield 1 tablespoon. Peel and quarter the pineapple. Halve, peel, and dice the red and yellow onions. Core and dice the bell pepper. Remove the seeds and pith from the jalapeño, then dice it (wash your hands after handling spicy chiles!). Finely chop the cilantro. Halve and juice the lime.

In a medium bowl, whisk together the pineapple juice, soy sauce, sesame oil, apple cider vinegar, and ginger to make the marinade.

Trim and discard any silver skin from the flank steak, then place the steak in a large resealable plastic bag. Transfer the marinade to the bag and tightly seal. Marinate the steak in the fridge overnight.

The next day, prepare the grill for direct heat cooking over high heat. Place the pineapple directly on the grill grates until softened and charred in places, 2-3 minutes per side. Transfer to a cutting board and let cool slightly, then dice.

In a large bowl, combine the grilled and diced pineapple with the onions, bell pepper, jalapeño, Red Tuxedo Seasoning Blend, cilantro, and lime juice. Add salt and black pepper to taste; set the salsa aside.

Remove the steak from the marinade and pat it dry with paper towels. Transfer the steak to the hot grill. Grill on one side for 5-7 minutes, then flip and grill until medium rare, 4-5 minutes more. Transfer the steak to a plate and let rest for 5 minutes.

While the steak rests, toast the tortillas on the still-hot grill until warm, about 30 seconds per side.

Thinly slice the rested steak against the grain and add to the tortillas. Top the tacos with the pineapple salsa, sprinkle with the cheese, and serve.

Flank Steak Tacos with Grilled Pineapple Salsa and Cotija Cheese

Ingredients

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