Grilled Beef Tacos with Pineapple and Salsa

Preheat oven to 180°C fan-forced. Pick oregano leaves from their stems and coarsely chop. Set half the leaves aside and place the remainder in a bowl. Juice orange and add to bowl. Finely chop garlic and add to bowl with dried oregano, cumin, soy sauce and 30ml (1 1/2 tablespoon) oil. Give it a whisk to combine.

Brush steak with 2 teaspoons oil and season with salt and pepper.

Finely chop spring onions and place in a bowl with reserved chopped oregano. Pick coriander leaves from their stems (keep a few to serve), finely chop and add to bowl. Juice 1/2 lime and add to bowl with remaining oil. Season to taste and stir to combine.

Heat a chargrill pan or barbecue to medium-high heat. Remove steak from marinade, drizzle with remaining oil and cook, turning occasionally, for 5-6 minutes each side for medium-rare or until charred and cooked to your liking. Set aside to rest for 10 minutes.

While the steak is resting, wrap the tortillas in foil and place in the preheated oven for 10 minutes. Meanwhile, heat a chargrill pan or barbecue to medium-high heat. Cut the peel from the pineapple and remove core. Cut into 3 wedges. Brush pineapple with remaining oil and cook, turning occasionally, for 1-2 minutes or until charred and cooked through.

Cut remaining lime into wedges. Thinly slice steaks and roughly chop pineapple. Spread tortillas with sour cream and top tortillas with lettuce, steak, pineapple, salsa and reserved coriander leaves. Serve with lime wedges.