Korean BBQ Tacos with Pineapple Salsa

• 1 clove Garlic, Minced
• 1/2 teaspoons Crushed Red Pepper Flake
• 2- 1/2 Tablespoons Soy Sauce
• 1/2 teaspoons Worcestershire
• 1/2 teaspoons Brown Sugar
• 2- 1/2 Tablespoons Canola Oil
• 1/2 teaspoons Sriracha
• 1 pinch Pepper
• 1 teaspoon Extra Virgin Olive Oil
• 6 ounces, weight Flank Steak, Sliced Thin On An Angle
• 2 whole Corn Tortillas
• 1 cup Fresh Pineapple, Medium Dice
• 1/2 whole Red Bell Pepper , Medium Dice
• 18 cups Italian Green Pepper, Medium Dice
• 1 Tablespoon Fresh Cilantro, Chopped
• 1 teaspoon Lime Juice
• 1 teaspoon Serrano Pepper

1. To make the marinade for the beef combine garlic, red pepper, soy sauce, Worcestershire, brown sugar, oil, Sriracha and pepper in a medium sized bowl.
2. Whisk to combine.
3. Add in the sliced flank steak and toss.
4. Cover and marinate in the fridge for at least 30 minutes.
5. To cook the steak heat a hot grill over medium-high heat.
6. Drizzle olive oil or cooking spray on your grill or griddle pan.
7. Add the steak and cook about 2-3 minutes on each side.
8. Meanwhile heat the tortillas on the grill.
9. When your steak is done remove it from the grill.
10. To assemble, place a couple pieces of steak in each tortilla along with the pineapple salsa.
11. Serve with extra lime wedges and Sriracha.
12. To make the salsa simply combine the pineapple, both peppers, cilantro, lime juice and serrano pepper in a bowl.
13. Mix to combine.
14. Refrigerate until ready to use.

clove garlic, red pepper, soy sauce, worcestershire, brown sugar, canola oil, sriracha, pepper, olive oil, flank, corn tortillas, fresh pineapple, red bell pepper, italian green pepper, fresh cilantro, lime juice, serrano pepper

Taken from tastykitchen.com/recipes/main-courses/korean-bbq-tacos-with-pineapple-salsa/ (may not work)