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This recipe is formulated to be used on Forno de Pizza’s ovens. We’ll be using a rotisserie skewer to bake the steak and pineapple; and, Sautéing the zucchini in a cast-iron skillet.

Method:
1- Start oven and place 3-4 pieces of debarked oak and heat up oven 20-30 minutes. Once the wood has turned into coals move coals to the middle of the oven.
2- Cut tri-tip steak so fibers are perpendicular, place it with minced garlic, and kosher salt
3- Place it on a rotisserie skewer
4- Cut up pineapple in half and place 2-inch slices on a skewer
5- Bake for 10-12 minutes
6- Remove from heat, let it rest.
7- Cut up zucchini in half, in skillet toss it with olive oil garlic, and kosher salt. Bake for 6-8 minutes tossing it in the oven.
8- Remove and plate it with steak, pineapple.

Enjoy!