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Lay the steak on a cutting board or other similar clean surface and score the meat.
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Mix all the marinade ingredients together.
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Brush the marinade on one side of the steak, and roll closed.
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Either place the steak in a zip seal bag or in a large container.
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Add the remaining marinade to the bag/container, taking care that both sides of the steak have equal marinade.
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Seal/Cover and chill for at least 30 minutes, up to 6 hours; the marinade can be strong, so overnight is not recommended.
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Flip the bag or shake the container every 15-30 mins (depending on how long it will marinate) to ensure the marinade continues to coat the entire steak; place in the refrigerator.
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Remove the steak at least 30 minutes before ready to grill, allowing it to come to room temperature.
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Heat the grill on high, once hot, reduce heat to medium-high, oil the grill grates to prevent sticking.
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Once the grill is ready, place the steak on and allow to cook for 6-8 minutes for medium rare, longer for medium doneness.
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Flip and cook for an additional 6 minutes, checking for doneness after about 4 minutes.
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The internal temperature should register 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium doneness.
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When flipping the steak, add the pineapple and red peppers to the grill.
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Grill times will be determined by the thickness of the produce, but each side should cook for around 5 minutes. Check frequently after 3 minutes.
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Remove the meat and produce from the grill.
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Cover and allow the steak to rest for at least 10-15 minutes, allowing the juices to be reabsorbed into the meat.
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Cover and allow the pineapple to rest for 5 minutes.
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Reduce the flame to low; add the corn tortillas.
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Cook for just a minute or two on each side, or when you see brown spots/grill marks start to appear.
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Remove from the grill and wrap them tightly in a clean towel or tortilla warmer. Stack tightly, but layer a towel between every 4 or so tortillas to prevent them from going soggy from heat moisture.
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Dice the bell peppers.
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Dice the pineapple.
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Slice the meat against the grain, then if desired, dice those slices (they can be left in strips)