Instructions

1. In a large gallon size zip-top bag, combine the ingredients for carne asada and toss to combine. Seal and chill at least 1 hour or up to 12 hours.

2. Meanwhile, prepare the spicy tomatillo sauce.

   Ingredients:
   -6 tomatillos skins removed
   -4 jalapeños
   -6 cloves garlic skin on
   -3 tablespoons fish sauce (can sub soy sauce but fish sauce it best)
   -1 tablespoon honey
   -Juice + zest of 1 lime

   Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos, jalapeños and garlic and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos and jalapeños are mostly charred all over. Remove from the oven and let cool slightly. Once cool enough to handle, remove the seeds from the jalapeños and discard. Remove the skins from the garlic and discard.

3. Add the tomatillos, jalapeños and garlic to a blender or food processor. To the blender, add the fish sauce, honey, lime zest and lime juice. Blend until mostly smooth. Pour into a glass jar or serving bowl. Cover and store in the fridge until ready to serve. The sauce can be stored for at least a week in the fridge.

4. When ready to cook the meat, heat a grill or grill pan over high heat.

5. Once hot, remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak and allow to rest 5 minutes.

6. Toss the sliced pineapple with the olive oil and brown sugar.
   Grilled Pineapple Ingredients:
   -1 small pineapple, cored and cut into sticks
   -1 tbsp. olive or coconut oil
   -2 tsp. brown sugar

   Place on the grill and grill until golden and lightly charred.

7. To serve, slice steak thinly against the grain. Serve the steak in warm tortillas. Top with grilled pineapple and the spicy tomatillo sauce. Serve along side your desired toppings. EAT!