Beef and pineapple tacos

FromRealSimple.com

Ingredients

• 1 pound skirt steak, cut into 3 pieces
• kosher salt and black pepper
• 1 tablespoon olive oil
• 2 cups chopped pineapple
• 1/2 red chili, sliced
• 8 6-inch corn tortillas, warmed
• cilantro and lime wedges, for serving

Directions

1. Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat and cook the steak to the desired doneness, 2 to 3 minutes per side for medium-rare; slice.
2. Add the pineapple and chili to the skillet and cook, tossing frequently, until tender, 6 to 8 minutes.
3. Dividing evenly, top the tortillas with the steak and pineapple. Serve with the cilantro and lime wedges.