Ingredients
1 medium onion, chopped1/4 cup lime juice2 tablespoons lemon-pepper seasoning2 tablespoons minced fresh cilantro2 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepper1 beef flank steak (1 to 2 pounds)CILANTRO PESTO:1 cup fresh cilantro leaves1 habanero pepper1 garlic clove1/2 teaspoon salt1/2 teaspoon pepper3 tablespoons olive oilSALSA:1 medium mango, peeled and halved2/3 pound fresh pineapple, cut into 3 spears2 medium ripe avocados, peeled pitted and halved1 medium red onion, chopped8 corn tortillas (6 inches)
Preparation
In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight.
Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside.
Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes.
Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm.
Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.
