Ingredients
Scale
- 2 cups pineapple, finely chopped
- 1 Serrano chile, veins and seeds removed, finely chopped
- 1 cup tomato, chopped
- 1 garlic clove, minced
- ½ cup red onion, finely chopped
- 1/3 cup cilantro, chopped
- ¼ cup lime juice
- 2 tablespoon extra virgin olive oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 pound seasoned flank steak or sirloin flank steak
- 8 La Banderita corn tortillas
Instructions
- Preheat grill to medium heat.
- Combine pineapple, Serrano, tomato, garlic, onion, cilantro, lime juice, olive oil, vinegar, sea salt and black pepper in a medium bowl. Set aside and cover.
- Cook seasoned carne asada over grill for 5-7 minutes on each side. Remove from heat and place on a cutting board. Cover with aluminum foil and let rest for 5 minutes. Chop into 1 to 1 ½ – inch pieces.
- Warm tortillas on grill. Scoop 2 – 3 tablespoons carne asada pieces on each tortilla. Top with pineapple pico de gallo. Serve and enjoy!