Bring the rice to room temperature or warm gently. If making the cilantro‑lime rice from plain cooked rice: fluff 320 g cooked long‑grain rice with a fork and fold in 2 tablespoons finely chopped cilantro, 1 tablespoon lime juice, a pinch of salt, and a teaspoon of olive oil. Doing this while the rice is warm helps the lime and cilantro aromatics evenly infuse the grains.

Make the pineapple salsa: in a medium bowl combine 200 g diced pineapple, 120 g finely diced red onion, 2 tablespoons chopped cilantro (reserve 2 tbsp for garnish), 1 tablespoon lime juice, a pinch of salt and a pinch of pepper. Toss and taste. Let the salsa sit for 10 minutes — this maceration softens the onion’s bite and lets the pineapple juices mingle with the lime for a brighter salsa.

Prepare the steak: pat 600 g thinly sliced flank steak dry with paper towels. Season both sides generously with salt and pepper. Drying the meat ensures a proper sear; salt enhances flavor and helps proteins denature for better browning.

Heat a large heavy skillet or cast‑iron pan over high heat until very hot (it should just start to smoke). Pour 60 ml olive oil into the pan and swirl. Hot oil transfers heat quickly and helps form a deep brown crust — that Maillard crust provides complex roasted flavors that contrast the sweet salsa.

Sear the steak in batches: add a single layer of the sliced flank steak (do not overcrowd) and sear 45–60 seconds per side for thin slices until deeply browned but still slightly pink in the center. Thin slices cook rapidly; searing briefly prevents dryness while developing that caramelized crust. Transfer to a cutting board and let rest for 3–4 minutes to allow juices to redistribute.

Warm the tortillas: while the steak rests, char the corn tortillas over an open flame or in a dry skillet for 10–20 seconds per side until they have dark flecks and are pliable. This adds a toasty, slightly smoky flavor and prevents tearing when filled. Keep warm wrapped in a clean towel.

Finish the steak: slice the rested steak across the grain into bite‑sized strips. Toss the warm strips with 60 g (approx. 4 tbsp) chipotle paste mixed with 1 tablespoon lime juice (if you prefer less heat, start with half the chipotle and add more at the table). Warming the chipotle in the residual pan heat tames the raw edge and brings out the paste’s smoky sweetness.

Assemble the tacos: spoon a small bed of cilantro‑lime rice (about 80 g) onto each tortilla, top with a portion of chipotle steak (150 g per person), then add 50 g pineapple salsa and a sprinkle of the reserved cilantro. Finish with an extra squeeze of lime if desired. Building the taco with rice first keeps the tortilla from becoming soggy and creates a layer of neutral starch to balance the bold toppings.

Serve immediately while the steak is hot and tortillas are pliable. Encourage guests to add more chipotle if they want more heat. Let the flavors — smoky beef, sweet‑acid pineapple, and zesty rice — come together in each bite.