Advanced Copycat Carne Asada Tacos with Grilled Pineapple Salsa

Allergens

Gluten (in corn tortillas), Dairy (cotija cheese)

Ingredients

• 1. 2 pounds beef flank steak 2. 1/4 cup freshly squeezed lime juice 3. 1/4 cup olive oil 4. 1/2 cup chopped cilantro 5. 1 tablespoon minced garlic 6. 2 teaspoons ground cumin 7. 2 teaspoons paprika 8. Salt and black pepper, to taste 9. 8 small corn tortillas 10. 4 cups thinly sliced iceberg lettuce 11. 1 avocado, diced 12. 1/2 cup crumbled cotija cheese 13. Lime wedges, for serving

Instructions

1. In a large resealable plastic bag or container, combine the steak with lime juice, olive oil, half of the cilantro, garlic, cumin, paprika, salt, and black pepper. Marinate for at least 2 hours or overnight in the refrigerator.
2. Preheat a grill to medium high heat. Remove the steak from the marinade and discard the excess liquid. Grill the steak until cooked to your desired level of doneness, about 5 7 minutes per side for medium rare. Allow the steak to rest for 10 minutes before thinly slicing against the grain.
3. In a small bowl, combine pineapple chunks, red onion, jalapeno, remaining cilantro, lime juice, and olive oil. Season with salt and black pepper, to taste. Set aside.
4. Preheat a grill or a stovetop grill pan. Grill the tortillas until warm and slightly charred, about 20 seconds per side.
5. Assemble the tacos by layering sliced steak, lettuce, avocado, cotija cheese, and pineapple salsa on each tortilla. Serve immediately with lime wedges on the side.

Chef’s Insight

For added flavor, consider marinating the steak overnight.

Notes

The lime juice in the marinade helps tenderize the steak, while the pineapple salsa adds a sweet and tangy contrast.