Directions

1. Place flank steak in a large casserole dish or in a gallon-size plastic bag. Whisk together orange juice, oil, lime juice, cilantro, garlic, cumin, oregano, salt, pepper and jalapeno; pour over flank steak. Cover dish with plastic wrap or seal bag; marinate in refrigerator 1 to 8 hours.
2. Meanwhile, make the salsa: Place the pineapple, tomato, white onion, cilantro, jalapeno, minced garlic, and lime juice in blender. Blend on “chop” setting a few seconds until finely diced. Season with salt to taste. Transfer to a large bowl; cover and chill until ready to serve.
3. When steak is fully marinated, heat a tablespoon or so of oil in a large cast-iron skillet over medium-high heat.* Remove steak from marinade and cook, flipping occasionally, until well-browned on the edges and medium-well or well done in the center. Transfer to a cutting board; let rest 5 minutes. Slice steak into thin strips against the grain.
4. Serve steak with tortillas, queso freso, cilantro, lime wedges, chopped tomato, chopped onion, sliced avocado, sour cream, etc. for serving. Serve pineapple salsa with tortilla chips.
5. Tip: You can also grill the steak over medium-high heat. Brush grates with oil and grill steak on each side for a few minutes until medium-well or well done. Proceed with directions.