Carne Asada Taco with Salsa verde

Rub the meat with chimichurri rub and grill over medium heat until core temperature reaches 55-60 degrees. Let rest and cut into slices before serving.

Peel and trim the pineapple and cut it into 4 slices. Grill on both sides for a few minutes.

Slice and the roman lettuce. Rinse in cold water.

Cut the pineapple into coarse cubes, divide the cherry tomatoes, finely chop the onion, coarsely chop the coriander and slice the jalapeños. Put everything together in a bowl. Add the juice from 2 lime fruits. Mix and set aside.

Heat the tortillas and fill with lettuce, vegetables and top with some grumbled feta cheese and Salsa verde.