For the Steak -
- 1 Lb. Flank Steak or Skirt Steak
- 1/4 Cup Fresh Lime Juice
- 1/4 Cup Canola Oil
- 2 Tbsp. Chili Powder
- 5 Finely Minced Cloves of Garlic
- 1 Tsp. Kosher Salt
- 1 Tsp. Black Pepper
- 1/4 Cup Chopped Cilantro (optional if you are one of those people who hate it)
- Cali’flour Foods Jalapeño Flatbreads
- Finely Sliced Fresh Jalepeño (you could omit or use pickled here if preferred)
- Finely Sliced Red Onion
- Grilled Pineapple Slices
FOR THE FLATBREADS:
Pre bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Combine lime juice, oil, chili powder, minced garlic, cilantro, salt, pepper, and steak into a large plastic bag and let it marinate for at least two hours but up to overnight.
Preheat grill to 500 degrees.
Let marinated flank steak come to room temperature.
Grill the steak on each side for 6-7 minutes for a medium steak with a little pink on the inside. Simply adjust the time based on how you like your steak prepared.
After you flip the flank steak, add fresh pineapple slices to the grill for about 2 minutes per side until just charred slightly.
Remove pineapple and flank steak and let the meat rest for five minutes.
To assemble, layer pineapple, avocado, flank steak, red onion, and jalapeño on top of the cooked flatbreads.