Name: Grilled Marinated Skirt Steak Tacos with Pineapple Salsa and Tomatillo Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT5H15M0.000S
Yield: 12 tacos
Ingredients: 1 1/2 pounds skirt steak; 1/2 cup extra-virgin olive oil; 1/2 cup soy sauce; 1/4 cup honey; 4 large cloves garlic, minced; Kosher salt and coarsely ground black pepper; 12 corn tortillas; 2 Hass avocados, each sliced into 12 wedges; Tomatillo Sauce, recipe follows; Pineapple Salsa, recipe follows; Crumbled queso fresco, for sprinkling; Fresh cilantro leaves, for garnish; 1 1/2 pounds tomatillos; 3 jalapenos; 2 cloves garlic, chopped; 2 tablespoons chopped fresh cilantro; 1/2 teaspoon ground cumin; Juice of 1/2 lime; Kosher salt; 2 cups diced pineapple; 1/3 cup chopped fresh cilantro; 1/4 cup minced red onion; 1/4 teaspoon ground cumin; 1 jalapeno, minced; Juice of 1 lime; Kosher salt and freshly ground black pepper

Directions

Special equipment:

a charcoal grill

Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally.
Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices.
Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side.
Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.

Tomatillo Sauce:

Yield: 2 1/4 cups

Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process.
Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture.