For the Steak:

In a small dish, combine the salt, garlic, sugar, cumin, paprika, and oregano together. Rub this all over the steak. Place the steak in a dish or large zip-top bag to marinate. Add the juices from the oranges and limes. Marinate at least 6 hours or overnight.

For the Grill:

Remove the steak from the refrigerator and let it come to room temperature while you heat the grill.

Heat your grill on high (this will take about 4-5 minutes). Place the steak on the grill (discard marinade). Cook for 4 minutes. Flip and cook for another 3 minutes (this will cook the steak to about 135 degrees for medium rare).

Remove from heat and let rest. Cut the steak, against the grain, into strips or bite-sized pieces for serving.

For the Stovetop:

Remove the steak from the refrigerator and let it come to room temperature while you heat the pan.

Place a cast-iron skillet on medium-high heat and let it heat for about 4 minutes (you want your pan very hot for a nice char).

Once heated, add the steak (discard marinade). Cook for 4 minutes. Flip and cook for another 3 minutes (this will cook the steak to about 135 degrees for medium rare).

Remove from heat and let rest. Cut the steak against the grain into strips or bite-sized pieces for serving.

For the Cilantro Lime Sauce:

In a food processor, combine all the ingredients. Pulse until desired consistency, about 30-45 seconds. Taste, add any extra salt or lime.

For the Pineapple Salsa:

Add all the ingredients to a bowl and mix to combine. Chill until ready to serve!

To Serve:

Place all the dishes, from the steak to the pineapple salsa, on a table. Include warmed tortillas (we throw them on the grill right before serving to warm them) and any other sides, from avocado to sour cream. Allow people to assemble their street tacos. Enjoy!