Grilled Skirt Steak with Charred Zucchini and Pineapple Salad

Ingredients

• 2 scallions, thinly sliced
• 1 large jalapeño (seeded for less heat, if desired), thinly sliced
• 2 tbsp. olive oil
• kosher salt
• Pepper
• 4 small zucchini (about 1 pound), trimmed and halved lenthwise
• 1 (1/2 pound) pineapple, skin removed, cut into1/4-inch thick rounds
• 1 (1 1/2 pound) skirt steak, cut crosswise into 6-inch pieces
• 1 lemon, halved
• 1/2 c. fresh cilantro
• Grilled flour tortillas for serving

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