Steak Tacos with Pineapple Salsa

INSTRUCTIONS:

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, honey, chili powder, cumin, and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak and marinade, and cook, stirring often, until the steak has browned and the marinade has reduced about 5-6 minutes, or until the desired doneness.
Serve steak in tortillas, topped with salsa, cilantro, and lime.

PINEAPPLE SALSA INGREDIENTS:

INSTRUCTIONS FOR SALSA:

Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice, and salt and pepper to taste in a medium bowl.

NOTES:

You can use virtually any kind of steak for tacos but certain cuts are better for certain types of tacos. For carne asada or grilled steak tacos, it is best to use flank steak, skirt steak, or sirloin steak. Flap meat also works and can be very affordable. In Mexican markets, you will usually see steak labeled carne asada or palomilla. The carne adasa may come pre-marinated. For slow cooker style beef tacos, you can use a round roast, brisket, eye round, or a chuck steak.
Marinade overnight if you can, 2 hours minimum. I like to take the leftover marinade, bring it to a boil, and simmer it for 20-30 minutes. It reduces down into a delicious sauce. Take the steak out twenty to thirty minutes before you intend to cook it. This gets the steak to room temperature so it can cook more evenly. Whichever cooking method you choose, set the steak aside and let it rest for five to ten minutes to rest before cutting.