I could eat tacos every day of the week, and I'm guessing I'm not the only one. Whether you go crispy or soft, the stuffed and folded tortillas are generally easy to compose, and boy is it tough to beat a taco's amazing versatility. Many of my leftover meat and veggie dishes end up inside a hard or soft corn tortilla under a blanket of salsa and cheese.
Other than the occasional burger during grilling season and a bite of my husband's steak on a night out, I don't eat a lot of beef. This recipe from the Pennsylvania Beef Council still managed to catch my eye when it landed in my inbox, probably because it included "ancho chile" in its title. The grilled pineapple salsa and green sauce suggested for the topping only helped seal the deal.
Unlike most chili powders, which add garlic and onion powders and paprika to a mix of dried chiles, ancho chili powder boasts just one incredibly flavorful ingredient: dried Poblano chiles. The result is a slightly spicier powder with smoky notes that adds a rich, earthy undertone and deep red color. The filling is chunks of top sirloin, a popular and relatively economical cut that's great for grilling and quick skillet cooking.
I cooked both the marinated steak and the pineapple for the salsa in a cast-iron skillet, but you could just as easily throw either or both on the grill. If you don't feel like making salsa verde from scratch (it's easy — you should!), substitute jarred or opt for cubed avocado mixed with a little sour cream and lime.
