Chipotle Flank Steak Tacos with Pineapple Salsa

otherwise entitled: YUM!!

This meal is a win-win-win-win situation. It's a Jillian Michael's recipe, so it's low in calories and fat. It's grilled flank steak and grilled pineapple. It's a cinch to prepare - if you have someone else to man the BBQ, you can make the salsa in the interim and have dinner on the table in 30 minutes. It's steak tacos with pineapple salsa, people - do I need to say more??

You have to try this recipe! Don't be scared by the pineapple in the salsa, if you're not the sweet salsa type. It blends really well with the other flavors in the salsa and and the meat and just becomes this slightly sweet, tangy flavor to offset the nice smoky, savory flavor of the meat. I was surprised how much I liked the combination of the two. You have got to try this!

Chipotle Flank Steak Tacos with Pineapple Salsa

From Jillian Michaels

• 12 soft corn tortillas
• 1 tsp. extra virgin olive oil
• 1 teaspoon chipotle chili powder, plus 1 pinch, divided
• 1 tsp. kosher salt, divided
• 1 pound flank steak beef, trimmed of fat
• 1 pineapple, peeled, cored, and cut into 1/2 inch thick rings (or, to save time you can by the canned cored pineapple rings)
• 1 red bell pepper, finely diced
• 1/2 cup minced red onion
• 1/4 cup chopped fresh cilantro
• 2 TBSP red wine vinegar

1. Preheat grill to high. Stack tortillas and wrap in heavy duty foil. Combine oil, 1 tsp chipotle powder and 1/2 tsp salt in a small dish. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill and upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.

2. Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.

3. Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 tsp. of salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.