Ingredients
For the Steak:
- 1 1/2 lbs skirt steak
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp ground cumin
- Salt and freshly ground
- black pepper to taste
For the Pineapple Salsa:
- 2 cups fresh pineapple, diced
- 1/2 cup red onion, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt to taste
Instructions
- In a small bowl, whisk together the soy sauce, honey, olive oil, minced garlic, cumin, salt, and black pepper to create a marinade.
- Place the skirt steak in a shallow dish or resealable plastic bag and pour the marinade over the steak, ensuring it is evenly coated.
- Refrigerate for at least 30 minutes or up to 4 hours.
- In a medium bowl, combine the diced pineapple, red onion, minced jalapeño, chopped cilantro, lime juice, and salt to make the pineapple salsa. Mix well and set aside.
- Preheat your grill to medium-high heat.
- Remove the skirt steak from the marinade and discard the excess marinade.
- Grill the skirt steak for 3-4 minutes per side for medium-rare, or longer if desired.
- Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
- Serve the grilled skirt steak hot, topped with the fresh pineapple salsa.
Transport your taste buds to a tropical paradise with this mouthwatering grilled skirt steak, perfectly complemented by the sweet and tangy pineapple salsa – a delightful combination that’ll make you feel like you’re dining on a sun-drenched island, even if you’re just steps away from your own backyard grill!
