Grilled Chile Flank Steak With Salsa

• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon New Mexico chile powder
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt, more as needed
• 1 1/2 to 1 3/4 pounds flank steak
• 1/2 pound fresh peeled pineapple in 1/2-inch slices
• 3/4 pound whole tomatillos, husks removed
• 1/2 onion (cut stem to root), peeled
• 2 jalapeno peppers, halved and seeded
• 1 head garlic, halved diametrically
• 1 1/2 tablespoons olive oil
• Black pepper, as needed
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

1. In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt.
2. Place steak in a large glass or ceramic container and coat all over with the marinade.
3. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
4. To make the salsa, light a grill, keeping a small area unlit for indirect heat.
5. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
6. Toss the tomatillos, onion, jalapenos and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper.
7. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn).
8. Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn).
9. Grill the tomatillos and jalapenos over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
10. When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapenos.
11. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop.
12. In a bowl, combine vegetables, half the garlic and the pineapple.
13. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
14. Grill steak until done to taste, about 2 to 4 minutes a side.
15. Let rest for 10 minutes, then smear the remaining garlic on top.
16. Carve steak against the grain and serve with the salsa and lime wedges.

freshly squeezed orange juice, new mexico, oregano, kosher salt, flank steak, pineapple, onion, jalapeno peppers, garlic, olive oil, black pepper, cilantro, lime wedges

Taken from cooking.nytimes.com/recipes/1014966 (may not work)