Ingredients:

  • 1 lb (450g) flank steak, sliced thinly against the grain
  • 3 tbsp (45ml) olive oil
  • 2 tbsp (30g) apple cider vinegar
  • 2 tsp (10g) smoked paprika
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) cayenne pepper (adjust for heat preference)
  • Juice of 2 limes (about 60ml)
  • 2 cloves garlic, minced
  • Corn tortillas (8-10)
  • 1 cup (150g) diced pineapple
  • 1 small red onion, finely chopped
  • Fresh cilantro, chopped
  • Lime wedges for serving

Instructions:

  1. In a mixing bowl, combine olive oil, apple cider vinegar, paprika, cumin, oregano, cayenne, lime juice, and garlic. Whisk to combine.
  2. Add the sliced flank steak, ensuring each piece is well coated. Cover and marinate for at least 1 hour (or up to overnight in the fridge).
  3. Heat the grill to a medium-high temperature.
  4. Remove excess marinade and grill the steak for 6-8 minutes, turning halfway, until charred and cooked to desired doneness. Allow to rest for 5 minutes, then chop into bite-sized pieces.
  5. Lightly grill or pan-fry tortillas for about 30 seconds on each side until warm and flexible.
  6. Layer the chopped beef on each tortilla, then top with diced pineapple, onions, and cilantro.
  7. Serve with lime wedges on the side.