By Giant Eagle
Prep Time: 10 min.
Cook Time: 1 hr., 30 min.
Peel and thinly slice the red onion. Roughly chop the cilantro. Juice one lime into a medium bowl and cut the second one into wedges. Thinly slice the jalapeño. Peel the pineapple and cut across into thick slabs. Combine the pineapple juice and soy sauce into a large zip lock bag and add the London Broil. Let marinate in refrigerator for at least an hour or up to overnight.
Heat a grill over high heat. Grill the pineapple slabs until just marked with grill marks on both sides. Set aside and let cool to room temperature. Once cooled, dice the grilled pineapple, discarding the tough core. Toss the pineapple in a bowl with the red onion, cilantro, lime juice, jalapeño, and salt.
While the pineapple is cooling, remove the London broil from the marinade, discard marinade, and grill over medium-high heat. Grill to desired doneness, about 15 minutes for a 1-inch thick steak for medium.* Let rest 5-10 minutes before slicing thinly against the grain.
Heat tortillas for a few seconds on the grill. Serve the sliced steak with the pineapple salsa, tortilla, and lime wedges and let your guests build their own tacos.
*For food safety, cook steak to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 690, Fat 21g, Sat Fat 10g, Trans Fat 0.5g, Cholesterol 275mg, Sodium 1540mg, Total Carbohydrate 29g, Fiber 9g, Sugars 0g, Protein 96g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free
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