Ingredients

  • 1 pound strip steak, trimmed
  • 4 cups presliced fresh pepper-and- onion mix (about 12 ounces)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 ounces prepeeled fresh pineapple (3/4 inch thick; about 4 ounces)
  • 3 tablespoons reduced-sodium teriyaki sauce
  • ¼ cup pico de gallo or other fresh tomato salsa
  • 8 corn tortillas, warmed

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place a grill basket on one half of grill; preheat the grill to high.
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Step 2

  • Cut steak crosswise into 1/4-inch-thick strips. Toss in a medium bowl with peppers and onions, oil, salt and pepper.
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Step 3

  • Place the steak and vegetables in the grill basket; grill, stirring once or twice, until the vegetables are soft and charred, 8 to 10 minutes. Oil the other side of the grill rack; place pineapple on the rack and grill, turning once, until slightly charred, about 2 minutes per side.
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  • Length: 10 minutes

Step 4

  • Transfer the steak and vegetables to a large bowl and toss with teriyaki sauce. Dice the pineapple and combine in a small bowl with pico de gallo (or salsa).
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Step 5

  • Serve the steak and vegetables on tortillas with the salsa.
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