This Father’s Day we’re turning up the heat and throwing down the most incredible griddled skirt steak tacos - all seared, caramelized and encrusted atop LodgeCastIron, then carved thin and piled high alongside an avocado creama and grilled pineapple salsa al fresco. Bold, smoky, so darn good, and built for the moments that matter most. Ingredients For the Steak: 4 lbs skirt steak Avocado oil Kosher salt and cracked black peppercorn Granulated garlic Dried and ground chili pepper, mild Smoked Paprika Ground cumin For the Pineapple Salsa: 1 small pineapple, peeled, cored, and cut into planks Heirloom tomatoes, finely chopped ½ red onion, finely chopped 1 jalapeño, seeded and minced Juice of 1 lime Chopped cilantro Salt to taste For the Avocado Creama: 1 ripe avocado ¼ cup sour cream Juice of ½ lime Salt to taste To Assemble: 8 small flour tortillas Crumbled Cotija cheese Barrel-aged hot sauce, for additional heat Instructions Preheat your Lodge cast iron griddle over medium-high heat...