Directions

1. Step 1

   Salt steak evenly on both sides and place into a medium sized bowl

   The best way to cut skirt/flank steak is to cut it against the grain. This will help prevent chewy/tough consistency. 

2. Step 2

   Blend juice of 2 limes and remining marinade ingredients together until combined. Once blended, taste for seasoning and add salt and additional juice of lime if desired.  pour into the bowl with the steak and evenly coat. Cover and set in the fridge for a minimum of 30 minutes. ***If time is available, marinate for 3 hours or overnight.

3. Step 3

   When ready to cook, preheat grill (if accessible) or medium sized skillet to medium heat.

4. Step 4

   Prepare the Pico de Gallo. Dice pineapple, tomato and onion and combine into a bowl. Add chopped cilantro, lime juice and avocado oil. Season with salt and combine. Taste and adjust lime juice and salt as desired. Set aside 

5. Step 5

   Prepare guac by adding diced avocados, grated garlic, lemon juice and salt in a bowl. Use a fork or whisk to mash avocado and combine. Taste and adjust salt as needed. Cover with cling wrap and set aside

6. Step 6

   Sear/grill the steak for 4-5 minutes on both sides or until the internal temperature reaches 135 (for medium). Remove from the pan and let rest for 5 minutes. Once rested you can slice/dice steak. 

7. Step 7

   Heat up sourdough style tortillas or tortillas of choice, assemble tacos with steak, guac, and salsa and enjoy!