![](http://bbqaidtools.com/cdn/shop/files/PXL_20211017_213332738_Large.jpg?v=1656096187)
![](http://bbqaidtools.com/cdn/shop/files/PXL_20211017_212934441.PORTRAIT_Large.jpg?v=1656096270)
![](http://bbqaidtools.com/cdn/shop/files/PXL_20211017_213412929.PORTRAIT_Large.jpg?v=1656096214)
![](http://bbqaidtools.com/cdn/shop/files/PXL_20211017_213710744.PORTRAIT_Large.jpg?v=1656096244)
![](http://bbqaidtools.com/cdn/shop/files/PXL_20211017_215153800.PORTRAIT_Large.jpg?v=1656096299)
Instructions
- To make the marinade for the steak, mix the cilantro, soy sauce, lime zest and juice, olive oil, brown sugar, cumin, salt, pepper, and garlic in a bowl. Stir until well combined.
- Cover steak with the marinade in a plastic bag or dish and refrigerate for at least two hours.
- To make pineapple salsa, dice fresh pineapple, peppers, cilantro, onion, and garlic. Mix in a bowl with juice and zest of 1 lime and add kosher salt, to taste. Cover and refrigerate.
- Heat grill to at least 400° F. Grill steak over direct heat. Skirt steak is thinner and will only take a few minutes to cook on each side. Flank steak is thicker and may take slightly longer. Use the BBQ-AID Fork or BBQ-AID Tongs to flip the steak and cook to desired doneness.
- Serve on tortillas with pineapple salsa and enjoy!