Cat Cora’s Grilled Chile-Lime Flank Steak Soft Tacos with Pineapple Salsa

Chef Cat Cora shows Kellie and Ben how to turn your tacos into a tangy treat with flank steak and pineapple salsa. Learn how to make this delicious dish at home!

Grilled Chile-Lime Flank Steak Soft Tacos with Pineapple Salsa
Serves 6


For the tacos:
1 teaspoon chile powder
½ teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh-squeezed lime juice
2 tablespoons extra-virgin olive oil
1 1 ½- pound flank steak, fat trimmed

For the pineapple salsa:
1 small (3 to 3 ½-pound) pineapple
1 small red onion, diced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ fresh jalapeno or serrano chile, seeded and minced

For serving:
16 6-inch corn tortillas


1. Make the tacos: In a small bowl, mix together chile powder, ground cumin, garlic powder, salt, pepper, lime juice, and oil; mixture should be paste-like. Place steak in a shallow dish and rub chile mixture evenly over both sides. Cover and transfer to fridge; let marinate, refrigerated, 1 to 4 hours.

2. Make the salsa: Preheat a charcoal grill, remove steak from fridge and let stand at room temperature, about 30 minutes before ready to cook (or preheat a gas grill to high just before ready to cook).

3. Trim top of pineapple to remove leaves. Thinly slice bottom so that it sits flat on a cutting board. Using a sharp knife, carefully remove skin, cutting from top to bottom taking care to remove as little of the flesh as possible. Continue removing skin, working from top to bottom, and rotating pineapple, as necessary. Discard skin.

3. Using a paring knife, remove eyes and discard. Stand pineapple straight up on cutting board. Slice fruit away from core lengthwise into 4 or 5 pieces; discard core.

4. Place pineapple on grill until fruit begins to brown, about 1 to 2 minutes per side. Continue cooking until your desired level of char-ness, up to 5 minutes per side. Remove pineapple from heat and let cool slightly.

5. Chop pineapple and place in a medium bowl along with onion, cilantro, lime juice, vinegar, olive oil, salt, and jalapeno; mix until well combined. Set aside.

6. Reduce heat on grill to medium-high. Remove steak from marinade and transfer to grill. Cook steak, turning once, about 5 to 6 minutes per side for medium. Remove from grill and transfer to cutting board; let stand 10 minutes before slicing.

7. Meanwhile, place tortillas on grill for 10 seconds. Turn and cook 10 seconds more. Transfer to a clean kitchen towel or cloth napkin to keep warm.

8. To serve: Slice steak across the grain into ½-inch-thick slices and transfer to a serving platter. Serve with warmed tortillas and salsa.

Find more tasty recipes at CatCora.com!