3 cups pineapple, diced
¼ cup fresh cilantro, chopped
1 bell pepper, diced
½ cup red onion, chopped
Salt and pepper to taste
2 tablespoons Grassland butter
1lb skirt steak
Salt and pepper
In a medium serving bowl, combine the pineapple, bell pepper, onion, and cilantro. Add salt and pepper, and stir to combine. Set aside.
Add butter to a cast iron skillet. Cut steak in half, and rub with salt and pepper generously. Broil steaks for 3 to 4 minutes on each side until desired temp is reached.
Slice steak into long strips and add to flour tortilla. Top tacos with pineapple salsa and enjoy.
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