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1
In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt.
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2
Place steak in a large glass or ceramic container and coat all over with the marinade.
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3
Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
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4
To make the salsa, light a grill, keeping a small area unlit for indirect heat.
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5
Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
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6
Toss the tomatillos, onion, jalapenos and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper.
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7
Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn).
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8
Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn).
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9
Grill the tomatillos and jalapenos over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
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10
When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapenos.
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11
Squeeze the garlic from the peel and mash with the flat side of a knife, then chop.
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12
In a bowl, combine vegetables, half the garlic and the pineapple.
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13
Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
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14
Grill steak until done to taste, about 2 to 4 minutes a side.
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15
Let rest for 10 minutes, then smear the remaining garlic on top.
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16
Carve steak against the grain and serve with the salsa and lime wedges.
