Season your steak with salt and pepper and let it sit in the fridge for one hour or overnight.

Pat the steak dry. Heat up a cast iron or stainless-steel pan on high heat.

Add avocado oil, then sear your steak two minutes on each side, depending on thickness.

Let rest for two minutes, then slice very thin.

Add tomatoes, white onion, jalapeño, cilantro, extra virgin olive oil, salt, sour salt, and limes. Mix well.

Heat up a nonstick pan on high and caramelize the pineapple, stirring the pineapple constantly. It should take about three minutes.

Put corn directly on the stovetop on high and cook for two minutes. Turn halfway through than wrap in tin foil.

When cooled, invert a small bowl on top of a big bowl and slice the kernels off the corn.

Prepare the tortillas: On high heat add the tortilla directly on the fire for 15 seconds on one side and 10 seconds on the other side than put it on a damp towel or paper towel, covered.

Cut limes into wedges.

Take your tortillas, add steak, pico de gallo, corn, pineapple, than garnish with cilantro.