Grilled Chile Flank Steak With Salsa

1. 1

   In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt.

2. 2

   Place steak in a large glass or ceramic container and coat all over with the marinade.

3. 3

   Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.

4. 4

   To make the salsa, light a grill, keeping a small area unlit for indirect heat.

5. 5

   Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.

6. 6

   Toss the tomatillos, onion, jalapenos and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper.

7. 7

   Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn).

8. 8

   Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn).

9. 9

   Grill the tomatillos and jalapenos over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.

10. 10

    When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapenos.

11. 11

    Squeeze the garlic from the peel and mash with the flat side of a knife, then chop.

12. 12

    In a bowl, combine vegetables, half the garlic and the pineapple.

13. 13

    Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.

14. 14

    Grill steak until done to taste, about 2 to 4 minutes a side.

15. 15

    Let rest for 10 minutes, then smear the remaining garlic on top.

16. 16

    Carve steak against the grain and serve with the salsa and lime wedges.

* Per serving · 4 servings · Values may vary.