Serves 4 to 6

6 tbsp vegetable oil
1 tbsp honey
1 tbsp chili powder
2 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper

750 g flank steak

PINEAPPLE SALSA
2 cups pineapple, diced
1/2 jalapeno, seeds removed and finely chopped
1/4 cup red onion, diced
Juice of half a lime

CHIMICHURRI
1/3 cup cilantro, finely chopped
1/4 cup parsley, finely chopped
1 garlic clove, minced
2 tbsp olive oil
1 tbsp red wine vinegar
pinch chili flakes
Salt to taste

Soft corn tortillas
Crumbled feta, optional
Instructions

1. Whisk oil with honey, chilli powder, garlic powder, oregano, salt and pepper in a small
bowl. Poor into large resealable bag and add flank steak. Squeeze air out of bag and
seal. Turn bag over a few times to fully coat steak. Refrigerate for 4 hours to overnight.
Before cooking, let steak sit at room temperature for 30 minutes.

2. Preheat grill to medium high. Remove steak from bag and blot off any excess marinade
with a paper towel. Place steak on grill and cook to medium-rare, about 10 minutes per
side. Remove to a cutting board and let rest for 10 minutes. Thinly slice against the
grain.

3. For the pineapple salsa, stir pineapple with jalapeño, onion and lime juice.

4. For the chimichurri, stir all ingredients together until incorporated.


5. Warm corn tortillas over grill until warmed through, about 30 seconds per side.

6. Top tortillas with sliced flank steak. Spoon salsa over top and drizzle with chimichurri.
Sprinkle with crumbled feta, if using.