Ingredients

For the Carne Asada Marinade

• 1½ lbs flank or skirt steak

• 3 cloves garlic, finely minced

• Zest and juice of 1 orange

• Juice of 2 limes

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1½ tsp ground ancho chile

• 1 tsp ground guajillo chile

• 1 tsp ground cumin

• 1 tsp Mexican oregano

• 1 tsp kosher salt

• ½ tsp freshly cracked black pepper

For the Grilled Pineapple Salsa

• 1½ cups fresh pineapple slices

• ½ small red onion, finely diced

• 1 jalapeño, seeded and minced

• Juice of 1 lime

• 2 tbsp chopped fresh cilantro

• Salt to taste

For Serving

• Warm corn tortillas

• Crumbled queso fresco

• Fresh cilantro leaves

Instructions

1. Marinate the Steak

In a bowl, whisk together all marinade ingredients. Coat the steak thoroughly, cover, and refrigerate for at least 2 hours(up to overnight for deeper flavor).

2. Heat the Platinum Grill Pan

Place the Platinum Grill Pan over medium-high heat and allow it to preheat for 3–4 minutes. Lightly oil the ridges to prevent sticking.

3. Grill the Pineapple

Add pineapple slices to the hot pan and grill for 2–3 minutes per side until caramelized with defined grill marks. Remove, dice, and combine with red onion, jalapeño, lime juice, cilantro, and salt. Set aside.

4. Sear the Carne Asada

Remove steak from the marinade and allow excess to drip off. Place steak onto the hot grill pan and cook for 4–5 minutes per side, depending on thickness, until charred and medium-rare to medium.

Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.