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Skirt Steak with Pineapple Salsa
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Brief Description
Grilled skirt steak with pineapple salsa.
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Main Ingredient
skirt steak
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Category: Beef
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Cuisine: Mexican
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Prep Time: 75 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 24, 2021
Number of Servings:
Ingredients:
- 1 - large pineapple peeled, cored, sliced into 1-inch thick rounds
- 2 - canned chipotle chiles in adobo
- 1 - small jalapeno chile stemmed, seeded
- 2 - limes juiced
- 1/4 cups - olive oil
- 2 tablespoons - packed brown sugar
- 2 tablespoons - soy sauce
- 2 tablespoons - fish sauce
- 6 cloves - garlic
- 1 cups - cilantro leaves and tender stems
- 1 1/2 teaspoons - ground cumin
- 1/2 teaspoons - ground coriander
- 1/2 teaspoons - kosher salt
- 1/4 teaspoons - ground white pepper
- 2 pounds - skirt steak (2 to 3 whole steaks) trimmed and cut with the grain into 5-6-inch wide pieces
- - grapeseed or canola oil
- - flour tortillas warmed, optional
Directions:
In the bowl of a food processor or blender combine one of the pineapple rounds, the chipotle chiles, jalapeno, lime juice, brown sugar, soy sauce, fish sauce, garlic, cilantro, cumin, coriander, white pepper, 1/4 cup olive oil, and 1/2 teaspoon kosher salt. Blend until mostly smooth, about 1 minute. Transfer 1/4 cup of the marinade to a small bowl; cover and refrigerate. (This will get tossed with the pineapple salsa later.)
Pour the remaining marinade into a large zippered plastic bag. Add steaks, seal the bag, and massage to coat the steaks. Marinate in the refrigerator at least 3 hours or up to overnight.
Remove steaks from the refrigerator 30 to 40 minutes prior to grilling; allow them to come to room temperature. Meanwhile, preheat a grill or gill pan to high 10 minutes. Grease grates lightly with a folded paper towel dipped in oil, using tongs to hold the paper towel.
Grill remaining pineapple rounds until they have deep golden grill marks, about 4 minutes per side. Transfer pineapple to a cutting board and cut into 1-inch pieces, then transfer to a medium bowl. Pour the reserved 1/4 cup marinade over the pineapple and stir to coat.
Remove steaks from marinade and gently shake off excess liquid. Place steaks on the hot grill. If using a gas grill, cover; if using a grill pan or charcoal grill, leave uncovered. Grill until well charred on one side, 2 to 3 minutes, then flip and continue to cook until steaks reach desired doneness, another 3 to 4 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
Thinly slice steak pieces against the grain. Serve steak with pineapple salsa and, if desired, warm flour tortillas.
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