Smoky Texas Tri-Tip Fajitas with Grilled Pineapple Salsa

Allergens

Wheat (in flour tortillas)

Ingredients

• 3 lbs tri
• tip steak, trimmed 1 large white onion, thinly sliced 2 bell peppers, thinly sliced 4 cloves garlic, minced 2 tbsp chili powder 2 tsp paprika 2 tsp ground cumin 1 tsp salt 1 tsp black pepper 2 lbs fresh pineapple, diced 1 jalapeño, finely chopped 1/4 cup chopped cilantro Juice of 2 limes 12 small flour tortillas Cooking oil spray

Instructions

1. Combine chili powder, paprika, cumin, salt, and black pepper in a small bowl. Rub the spice mixture evenly onto tri tip steak. Cover and marinate for at least 2 hours or up to overnight in the refrigerator.
2. Preheat grill to medium high heat (approximately 375°F). Spray both sides of the tri tip with cooking oil spray, then place on preheated grill. Cook for approximately 6 minutes per side or until desired doneness is reached. Remove from grill and let rest for at least 10 minutes before slicing.
3. While the steak is resting, prepare the fajita vegetables by lightly coating them with cooking oil spray and seasoning with salt and pepper. Grill vegetables alongside the tri tip until tender and slightly charred. Remove from grill and set aside.
4. In a large bowl, combine diced pineapple, jalapeño, lime juice, cilantro, and a pinch of salt. Toss gently to combine, and let sit for at least 10 minutes to allow flavors to meld.
5. Slice the rested tri tip against the grain into thin strips and place in a warm skillet over medium heat. Cook until heated through, stirring occasionally.
6. Assemble fajitas by placing a few slices of tri tip and grilled vegetables onto each tortilla, topping with a generous scoop of grilled pineapple salsa. Fold in half and serve immediately.

Chef’s Insight

To add extra smokiness, wrap tortillas in aluminum foil and place directly on the grill for 1 minute per side before assembling fajitas.

Notes

Be sure to slice the tri-tip against the grain for a tender bite.