Citrus Skirt Steak and Pineapple Salsa
photo by MixnVixn
- Ready In:
- 1hr 14mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 2 lbs skirt steaks
- 1⁄2 cup green onion, whites included, finely diced into rounds
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 tablespoon lime zest
- 1⁄2 cup fresh squeezed lemon juice
- 1⁄2 cup fresh squeezed orange juice
- 1⁄2 cup fresh squeezed lime juice
- 2 garlic cloves, minced
- 1⁄2 tablespoon gingerroot, grated
- 1⁄8 teaspoon sea salt
- 1⁄2 tablespoon cracked black pepper
- 1 pinch garlic salt
- 2 cups fresh pineapple, diced
- 1 cup fresh cilantro, chopped
- 2 tablespoons red onions, finely chopped
- 1 jalapeno, seeded, finely diced (optional)
- 2 tablespoons green onions, whites included, finely diced into rounds
- 2 tablespoons lime juice
- 1 tablespoon agave nectar
- 1 pinch salt
- 1 pinch cracked black pepper
directions
- FOR THE SALSA: Mix all ingredients from the Pineapple down together in a bowl until combined. Cover with plastic wrap and place in fridge for flavors to merry. The longer you let it sit the better it is.
- Let the skirt steak come to room temperature on the counter top then remove it from its packaging, rinse it briefly under cold water, and pat it dry with a paper towel.
- Mix all other ingredients together in a bowl. Reserve half for grilling process. Place steak in glass baking dish or container. Pour marinade over top. Let set for 30 mins to an hour, turning once.
- Preheat grill.
- Place steak on grill pouring the marinade juice over the top. Grill for 7 minutes then turn over and brush with the reserved marinade continuing to grill for an additional 7 minutes will get you med-well. (Three minutes per side over a very hot fire will get it medium-rare in the interior with some nice char action on the outside.).
- Transfer to a plate to let rest before cutting into.
- Slice up and add to a warm corn tortilla and top with your salsa and low-fat plain greek yogurt or I also like to serve with herb rice :).
- ENJOY!
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RECIPE SUBMITTED BY
MixnVixn
Newport