Skirt Steak Tacos with Pineapple Pico de Gallo

To marinate the steak: In a large bowl, combine the chili, garlic, lime juice, salt, and soy sauce. Add the steak pieces and toss to coat well. Cover with plastic wrap and let sit at room temperature for 30 minutes, or chill overnight in the refrigerator. (If you marinate overnight, let the meat sit at room temperature for 30 minutes before cooking.)

To cook the meat: Heat a grill or grill pan over medium-high heat. Remove steak from the marinade and pat dry; brush off any bits sticking to the meat. Grill the steak for 2-3 minutes per side for medium rare and transfer to a chopping board. Let rest for 10 minutes.

For the Pico de Avo and Piña: Place the avocados on the grill cut side down, along with the pineapple slices and tomatillos, and grill for 4-5 minutes, until grill marks form. Transfer the avocados to a chopping board and flip the pineapple slices and tomatillos and grill a few more minutes, until grill marks form on the other side. At this point, add the scallions and grill for about a minute on each side. If you’re using a grill pan, grill the ingredients in batches.

Transfer the grilled pineapple, tomatillos, and scallions to the chopping board with the avocados. When cool enough to handle, scoop the avocado meat out of the skin and dice. Dice the pineapple and tomatillos, and thinly slice the scallions. Combine in a bowl along with the cilantro, serrano pepper, lime juice, and salt, and mix well.

For the tacos: Thinly slice the meat against the grain and then cut into chunks. On two stacked warm corn tortillas, add a couple generous tablespoons of steak and top with Pico de Avo and Piña and queso fresco.