Makes 10 tacos
Taco Tuesday never looked so good!
Steak
2 pounds skirt steak
¼ cup grapeseed oil
2 tablespoons freshly squeezed lime juice
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons smoked paprika
½ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Roasted Pineapple Salsa
½ ripe pineapple, cored and sliced ½ inch thick
1½ tablespoons grapeseed oil, divided
¼ teaspoon chili powder
1 small red onion, finely diced (⅓ cup)
½ red bell pepper, finely diced (⅓ cup)
1 jalapeño, seeded, veined, and finely diced
2 teaspoons freshly squeezed lime juice
1 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper
Soft corn tortillas, for serving
Chimichurri , Pomegranate Pickled Onions or Candied Jalapeños , sliced avocado (optional), and lime wedges, for serving
1 For the steak: In a baking dish, cover the skirt steak with cold water so it’s fully submerged. Soak for 30 minutes at room temperature to draw out some of the salt. (Since kosher meat is salted to remove the blood [see this page ], the thin skirt steak cut is best soaked to remove some of the saltiness.) Discard the water and pat the steak dry with paper towels.
2 To a gallon-size zip-top bag, add the grapeseed oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Seal and shake to mix. Add the skirt steak and marinate in the fridge for 2 hours or overnight.

Adjust the top oven rack to the highest position and preheat the oven to high broil.
4 Remove the skirt steak from the marinade (discard the marinade) and place it on a baking sheet. Broil the skirt steak for 5 minutes, drain the juices from the pan, turn the steak over, and broil for an additional 5 minutes. Remove the baking sheet from the oven and transfer the steak to a cutting board to rest for 10 minutes. (You may also cook the steak over high heat on a grill for 3 to 5 minutes per side.) Leave the oven on broil.
5 Drain the juices from the baking sheet and add the pineapple to it. Brush with 1 tablespoon of the grapeseed oil and sprinkle with the chili powder. Broil until the pineapple is charred around the edges, 5 minutes per side, and set aside to cool.
6 Cut the steak into 3- to 4-inch pieces, then slice each piece against the grain ¼ inch thick. Set aside and set aside to cool.
7 To make the roasted pineapple salsa: Finely dice the pineapple and place it in a medium bowl. Add the remaining ½ tablespoon grapeseed oil, the red onion, bell pepper, jalapeño, lime juice, cilantro, salt, and pepper. Stir to combine.
8 To serve, char the tortillas for a few seconds per side over an open flame on the stovetop (if you have an electric stove, you can put them in a dry pan over high heat). Serve the tortillas with the skirt steak, salsa, chimichurri, pickled onions or candied jalapeños, sliced avocado (if desired), and lime wedges.