Chile powder and lime give an inexpensive cut of meat a lot of flavor. Then, when you spoon up a tangy, color pineapple salsa next to these soft tacos, you have a delicious dinner with style and flair. Every part of the meal can be done on the grill, but I've given you a stovetop oven option as well. See the Side Dishes section for the Pineapple Salsa recipe. You can brown the pineapple slabs on the grill or leave the fruit on the grill until one side of the pineapple is truly black, 4 to 5 minutes. I prefer the charred look and love how it tastes in the salsa, but taste and see what you like. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and use the time while it's cooling to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa, but it's good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.
Instructions
1. For the marinade: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.

2. To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing. Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.

3. Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.

4. The steak and pineapple can be cooked in an oiled ridged grill pan on top of the stove and the tortillas can be wrapped in foil and heated in a 350°F oven.
Ingredients
* 1 Teaspoon Pure Chile Powder
* ½ Teaspoon Ground Cumin
* ½ Teaspoon Garlic Powder
* 1 Teaspoon Kosher Salt
* ½ Teaspoon Freshly Ground Black Pepper
* 2 Tablespoon Fresh Lime Juice
* 2 Tablespoon Extra-Virgin Olive Oil
* 1½ Pound Flank Steak (Trimmed of Fat)