Categories: Mexican
Ingredients
- 1 pound strip steak, trimmed
- 4 cups presliced fresh pepper-and- onion mix (about 12 ounces)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 ounces prepeeled fresh pineapple ( 3/4 inch thick; about 4 ounces)
- 3 tablespoons reduced-sodium teriyaki sauce
- 1/4 cup pico de gallo or other fresh tomato salsa
- 8 corn tortillas, warmed
Directions
- Place a grill basket on one half of grill; preheat the grill to high.
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Cut steak crosswise into ΒΌ-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
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Place the steak and vegetables in the grill basket; grill, stirring once or twice, until the vegetables are soft and charred, 8 to 10 minutes. Oil the other side of the grill rack; place pineapple on the rack and grill, turning once, until slightly charred, about 2 minutes per side.
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Transfer the steak and vegetables to a large bowl and toss with teriyaki sauce. Dice the pineapple and combine in a small bowl with pico de gallo (or salsa).
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Serve the steak and vegetables on tortillas with the salsa.