Beef and pineapple tacos recipe

Ingredients

• 1 pound skirt steak, cut into 3 pieces
• Kosher salt and black pepper
• 1 tablespoon olive oil
• 2 cups chopped pineapple
• ½ red chili pepper, sliced
• 8 (6-inch) corn tortillas, warmed
• Fresh cilantro and lime wedges, for serving

1. Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Cook in the oil in a skillet over medium-high heat until medium-rare, 2 to 3 minutes per side. Let rest; slice.
2. Add the pineapple and chili to the skillet; cook until tender, 6 to 8 minutes. Serve the steak and pineapple in the tortillas with cilantro and lime wedges.