GRILLED FLANK STEAK TACOS WITH PINEAPPLE SALSA AND CHIPOTLE DRIZZLE

Beef|Grill|Tacos|Tex-Mex

Ingredients

The Marinade:

⅓ cup Hellmann’s Chili Lime Mayonnaise Dressing

⅓ cup soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

¼ cup brown sugar, packed

8 cloves garlic, chopped

½ teaspoon fresh ground black pepper

The Steak:

1, 2-2 ½ pound flank steak

1 teaspoon salt

The Salsa:

1-pint grape or cherry tomatoes, cut into quarters

1 cup purple cabbage, chopped

½ cup onion, finely chopped

1 jalapeño, minced

⅓ cup fresh cilantro leaves, packed and rough chopped

¼ cup Hellmann’s Chili Lime Mayonnaise Dressing

½ teaspoon salt

2 teaspoons sugar

1 ½ teaspoons cumin

¼ cup olive oil

3, 1” rings fresh pineapple

The Tortillas and Garnish:

6-8, 8” flour tortillas

Hellmann’s Chipotle Mayonnaise Dressing

¼ cup cilantro leaves

½ cup sour cream

Instructions

Whisk all of the marinade ingredients together in a large bowl until smooth.

Place the flank steak on a cutting board and pat dry with paper towels. Top the steak with a layer of plastic wrap and pound it with a meat pounder to an even thickness of about ½-¾”. Season the steak on both sides with the salt and then place it in the bowl with the marinade and turn it to fully coat all over. You can leave it in the bowl, cover, and refrigerate, but I prefer to transfer the steak and all of the marinade to a large ziplock bag. This takes up less space in the fridge and you can periodically massage the bag to work the marinade into the meat. Refrigerate for at least 3-4 hours or, preferably, overnight.

To make the salsa, combine all of the ingredients, except the pineapple, together in a small bowl and mix well. let flavors meld for at least 30 minutes.

Preheat your grill to 425 degrees. Let heat for 20-30 minutes so it is very hot when you put the steak on the grill.

Place the marinated steak and the pineapple rings on the grill and close the lid. Cook for 4-5 minutes on the first side until grill marks have formed. Flip the steak and the pineapple rings and cook for 3-4 minutes on the second side until the internal temperature of the meat reaches 130 degrees. Remove the steak to a platter, tent with foil, and let it rest for 15-20 minutes while you finish the salsa and toast the tortillas.

Remove the pineapple rings from the grill, chop them, and toss them into the salsa.

Place the tortillas on the grill and toast them for 1-2 minutes per side until lightly browned but still pliable.

Once the meat has rested, slice it into thin strips on a bias, against the grain (important). If the slices are very long, cut them in half so they will fit nicely into the tortillas

To make the tacos, take one tortilla and place couple pieces of meat at the base and top with a couple tablespoons of the salsa. Drizzle generously with the chipotle mayo and garnish with cilantro leaves. Serve with sour cream on the side.