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Chipotle Flank Steak Tacos with Pineapple Salsa

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  6 servings
Who says tacos are just kids' fare? Here's a sophisticated weeknight dinner that combines a charred steak and a bright, fresh salsa. (Best of all, the kids will like it too.)
12   soft corn tortillas
1 teaspoon  extra-virgin olive oil
1 teaspoon  powdered chipotle chile plus 1 pinch, divided
1 teaspoon  kosher salt, divided
1 pound  flank steak, trimmed of fat
1   fresh pineapple, peeled, cored and cut into 1/2-inch-thick rings (see Tip)
1   red bell pepper, finely diced
1/2 cup  minced red onion
1/4 cup  chopped fresh cilantro
2 tablespoons  red-wine vinegar

Tip:  Prepeeled and cored fresh pineapple is commonly available in the produce section of supermarkets.
Preheat grill to high. Stack tortillas and wrap in heavy-duty foil.

Combine oil, 1 teaspoon powdered chipotle and 1/2 teaspoon salt in a small dish. Rub into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable. 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 very thinly slicing crosswise into strips.

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 283
Fat. Total: 8g
Protein: 19g
Carbohydrates, Total: 36g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 29mg
Sodium: 458mg
% Cal. from Fat: 25%
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