Ingredients

2 cups pineapple, finely chopped
1 Serrano chile, veins and seeds removed, finely chopped
1 cup tomato, chopped
1 garlic clove, minced
½ cup red onion, finely chopped
1/3 cup cilantro, chopped
¼ cup lime juice
2 tablespoon extra virgin olive oil
1 tablespoon distilled white vinegar
1 teaspoon sea salt
¼ teaspoon black pepper
1 pound seasoned flank steak or sirloin flank steak
8 La Banderita corn tortillas

TOPPINGS

La Banderita Crema - Mexican Style Cream Shredded lettuce Diced avocado Diced tomatoes Cilantro

Directions

Preheat grill to medium heat.

Combine pineapple, Serrano, tomato, garlic, onion, cilantro, lime juice, olive oil, vinegar, sea salt and black pepper in a medium bowl. Set aside and cover.

Cook seasoned carne asada over grill for 5-7 minutes on each side. Remove from heat and place on a cutting board. Cover with aluminum foil and let rest for 5 minutes. Chop into 1 to 1 ½ – inch pieces.

Warm tortillas on grill. Scoop 2 – 3 tablespoons carne asada pieces on each tortilla. Top with pineapple pico de gallo. Serve and enjoy!