1 1/2 lb. flank steak
6-8 flour tortillas
3 tsp. Woodfired Garlic BBQ Rub
1 cup pineapple, diced
3 roma tomatoes, diced
1 jalapeno, finely diced
1/2 cup white onion, diced
4 tbsp. cilantro, finely chopped
1 lime, squeezed for juice
Place flank steak in a large baking dish and apply Woodfired Garlic Rub generously on both sides. Wrap and place in refrigerator for at least 1 hour.
Mix pineapple, tomatoes, onion, jalapeno, cilantro and lime juice into a mixing bowl.
Let pineapple salsa rest for at least 30 minutes in refrigerator (for best results, let rest overnight in refrigerator).
Pre-heat grill to medium-high heat to 450ºF.
Grill flank steak for 4-5 minutes on each side, or until internal temperature reaches 130ºF for medium rare. Remove from grill and allow to rest for at least 15 minutes before slicing.
Slice flank steak against the grain, into strips, to fit soft taco shells.
Heat flour tortillas. Fill with a generous portion of steak and top with a scoop of pineapple salsa. Serve with a lime wedge and Enjoy!