Serrano-Lime Skirt Steak With Pineapple-Coconut Salsa
by Jen Plaggemars, Registered Dietitian and Personal Chef, www.chefjen.com, Grand Rapids, Michigan
- 1 (16-ounce) Certified Piedmontese skirt steak
- Zest and juice of 2 limes
- 2 serrano chiles, seeded and diced
- ¼ cup chopped cilantro
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons dried minced onion
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
Salsa
- 1 cup small diced fresh pineapple
- ¼ cup sweetened flaked coconut
- ½ small red onion, diced small
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- Pinch of salt
Transfer steak to a re-sealable bag. In a small bowl, combine lime zest and juice, serranos, cilantro, olive oil, garlic powder, minced onion, salt, chili powder, and cumin; pour over the steak. Seal the bag and marinate in the refrigerator for 2 hours.
Preheat grill to medium-high (about 375 to 400°F). Remove steak from marinade and transfer to the hot grill. Discard the marinade. Grill for 2 to 3 minutes per side for medium rare. Transfer steak to a cutting board to rest for 5 minutes.
Meanwhile, to a mixing bowl, add salsa ingredients and stir to combine.
Slice steak thinly (against the grain) and transfer to a serving platter. Spoon salsa over the steak.