There's no argument about pineapple on tacos here! The tangy sweetness of the charred fruit adds the right amount of acid to perfectly complement rich beef. Wrap both up with a zesty, coriander-heavy salsa and a dollop of sour cream and you have a hand-held dinner full of addictive flavour.
Preheat oven to 180°C fan-forced (for warming the tortillas.) Finely grate zest of orange and juice. Crush garlic. Place orange zest, juice, garlic, dried oregano, cumin, 2 teaspoons oil, salt and pepper in a bowl and stir to combine. Set aside.
Thinly slice spring onion. Rinse and dry coriander. Finely chop leaves and stems and place in a small bowl with spring onion. Juice ½ the lime and add to bowl with 20ml (1 tablespoon) oil. Season to taste and stir to combine.
Brush steak with remaining oil and season with salt and pepper.
Heat a chargrill pan or barbecue over medium-high heat. Add steak and cook for 3–4 minutes each side for medium-rare or until cooked to your liking. Remove from pan and place straight into marinade. Set aside to rest for 10 minutes.
While the steak is resting, wrap tortillas in foil and place in oven for 5 minutes. Drain pineapple. Heat a medium frypan over medium-high heat. Add pineapple to pan and cook for 2–3 minutes, stirring once, until caramelised.
Separate lettuce leaves. Cut remaining lime into wedges. Thinly slice steak. Spread tortillas with sour cream and top with lettuce, steak, pineapple and salsa. Serve with lime wedges.