It’s grilling season in my neighborhood.  Most every evening, a sniff outdoors reveals a trace of barbecue smoke, a faint whiff of pecanwood, or the scent of Italian dressing dripping onto hot charcoal briquettes.

Right now, sirloin flap steak is in heavy rotation on my Mini Big Green Egg.  I go back to this cut again and again because it isn’t overly fatty, is readily available, and has a texture perfect for thin slicing (think tacos and fajitas).  Marinated in a simple blend of pineapple juice, soy sauce, and garlic, sirloin flap grills to medium/medium-rare in 15 minutes or less when cooked at 500 degrees, making it faster to cook than boneless, skinless chicken.

Go ahead and grill a few slices of yellow or red peppers and a handful of onions alongside the steak.  To make soft tacos extra special, whip up a grilled pineapple salsa.

Grilled pineapple salsa

• 1 or 2 rings fresh pineapple, cored
• pinch of dark brown sugar
• 10-12 cherry or grape tomatoes, quartered
• 1 T finely chopped cilantro
• 1 T finely chopped flat chinese chives (or minced red onion, if preferred)
• juice of 1 lime
• 1 jalapeno pepper, seeds removed, minced (optional)
• Salt & black pepper to taste

Sprinkle the pineapple rings with brown sugar; grill for 3-5 minutes over a hot charcoal fire until slightly charred and softened.  Allow to cool briefly,then chop coarsely and place in a mixing bowl.  Add remaining ingredients and stir.  Season with salt and black pepper as desired.  Spoon over grilled meats or poultry.  Yield:  garnish for 4 soft tacos.