INGREDIENTS

• 1 kg Blackwell Angus beef inside skirt steak, 13 mm thick
• 8 flour tortillas, 20-cm diameter

• 120 mL fresh lime juice
• 1 tablespoon fresh garlic, minced
  
• 1 tablespoon cilantro, chopped
  
• 1 ½ teaspoons dried oregano
  
• 2 teaspoons ground cumin
  
• 1 teaspoon freshly ground black pepper

• 4 pineapple rings, canned or fresh, grilled and cut into small chunks
  
• 4 green onions, sliced, tops included, 6 mm
• 1 small red onion, diced 6 mm
• 15 grams cilantro, chopped
• 2 small avocadoes, diced 6 mm
• 225 grams sour cream

INSTRUCTIONS

1. In a small bowl, whisk together marinade ingredients. Pour marinade into a resealable bag, and add steak. Press the air out of the bag, and seal. Refrigerate 1 to 4 hours.
   
2. While the steak is marinating, prepare all fresh ingredients.
   
3. Remove steak from bag, and discard marinade. Allow steak to stand at room temperature for 20 minutes. Grill steak on high for 4 to 6 minutes until it reaches 145°F (63°C) on an internal meat thermometer for medium doneness, turning only once halfway through grilling time. Remove from grill, and let stand for 3 minutes before slicing against the grain into 6-mm strips.
4. Place pineapple on grill, and grill for 2 minutes, turning only once halfway through grilling. Warm flour tortillas in the microwave.
   
5. Divide steak, grilled pineapple, green onions, red onions, cilantro, and avocado evenly on warmed flour tortillas. Drizzle with sour cream, and roll up. Serve with refried black beans and Mexican rice.