Serves 6
6 southwest egglife® wraps
1 lb skirt or flank steak
sea salt and pepper
1 tbsp olive oil
optional: guacamole
1 cup finely diced pineapple
½ cup finely diced red pepper
¼ cup finely diced red onion
2 tbsp jalapeno pepper, stemmed and de-seeded
2 tbsp lime juice
1 tbsp cilantro
sea salt to taste
To make salsa, combine all ingredients in a bowl. Allow salsa to sit for a bit so flavors can meld.
Generously salt and pepper steak and set aside. Heat oil and butter in a large cast iron skillet. Cook steak about 3 minutes per side for medium.
When steak is finished, plate and tent and allow to rest for a few minutes. Then, slice steak thinly against the grain.
Serve steak in southwest wraps topped with pineapple salsa, a spoonful of guacamole as desired.
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