INGREDIENTS

• 2-pound Preferred Angus® inside skirt steak, ½-inch thick
• 8 flour tortillas, 8-inch diameter

• ½ cup fresh lime juice
  
• 1 tablespoon fresh garlic, minced
  
• 1 tablespoon cilantro, chopped
  
• 1 ½ teaspoons dried oregano
  
• 2 teaspoons ground cumin
  
• 1 teaspoon freshly ground black pepper

• 4 pineapple rings, canned or fresh, grilled and cut into small chunks
  
• 4 green onions, sliced, tops included, ¼ inch
  
• 1 small red onion, diced ¼ inch
  
• ¼ cup cilantro, chopped
  
• 2 small avocados, diced ¼ inch
  
• 1 cup sour cream

INSTRUCTIONS

1. In small bowl, whisk together marinade ingredients. Pour marinade into resealable bag and add steak. Press air out of bag, and seal. Refrigerate 1 to 4 hours.
   
2. While steak is marinating, prepare all fresh ingredients.
   
3. Remove steak from bag, and discard marinade. Allow steak to stand at room temperature for 20 minutes. Grill steak on high until it reaches 145°F on internal meat thermometer for medium doneness, turning only once halfway through grilling time. Remove from grill and let stand for 3 minutes before slicing against grain into ¼-inch strips.
   
4. Grill pineapple for 2 minutes, turning once halfway through grilling. Warm flour tortillas in microwave.
   
5. Divide steak, grilled pineapple, green onions, red onions, cilantro and avocado evenly on warmed flour tortillas. Drizzle with sour cream and roll up. Serve with refried black beans and Mexican rice.