Lime Skirt Steak With Pineapple Salsa Food

GRILLED MARINATED SKIRT STEAK TACOS WITH PINEAPPLE SALSA AND TOMATILLO SAUCE

Steps:

• Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally.
• Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
• Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices.
• Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side.
• Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.
• Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process.
• Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture.
• Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice and salt and pepper to taste in a medium bowl.

GRILLED CHILE-LIME FLANK STEAK SOFT TACOS WITH PINEAPPLE SALSA

Steps:

• For the marinade: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.
• For the salsa: Light a charcoal grill about 30 minutes before you're ready to cook or preheat a gas grill to medium-high.
• Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any "eyes" with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs.
• Place the pineapple slabs on the hot grill and grill until the fruit is just beginning to show some browning, 1 to 2 minutes per side, 4 to 5 minutes per side if you want it charred.
• Let the pineapple cool for a few minutes, then dice. In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice, vinegar, olive oil, salt, and chile and blend well.
• To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing.
• Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.
• Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.

LIME SKIRT STEAK WITH PINEAPPLE SALSA

Steps:

• Combine all ingredients for Pineapple Salsa and let the flavors meld for at least 1 hour. If you make this in advance and refrigerate it, be sure to let it come to room temperature before serving. Trim skirt steak of silvery membrane (as much as possible). Combine all ingredients, cover, and refrigerate to marinate 1 hour. Don't let it marinate much longer than this, as it will sap the steak of its nice rosy color. You may broil or grill this dish. If broiling, preheat broiler on high. Remove skirt steak from marinade and lay out on broiling pan. Broil about 3 minutes per side for medium rare (less if the steak is very thin). If grilling, place over hottest part of grill, and cook about 1 1/2-2 minutes per side. Cut the long piece of skirt steak into sections. Serve Pineapple Salsa alongside steak, or spooned on top. Eat with Potato Chips or rice and mixed baby greens with carrots and cherry tomatoes.

CITRUS SKIRT STEAK AND PINEAPPLE SALSA

Steps:

• 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!

LIME SKIRT STEAK WITH PINEAPPLE SALSA

Steps:

• Combine all ingredients for Pineapple Salsa and let the flavors meld for at least 1 hour. If you make this in advance and refrigerate it, be sure to let it come to room temperature before serving. Trim skirt steak of silvery membrane (as much as possible). Combine all ingredients, cover, and refrigerate to marinate 1 hour. Don't let it marinate much longer than this, as it will sap the steak of its nice rosy color. You may broil or grill this dish. If broiling, preheat broiler on high. Remove skirt steak from marinade and lay out on broiling pan. Broil about 3 minutes per side for medium rare (less if the steak is very thin). If grilling, place over hottest part of grill, and cook about 1 1/2-2 minutes per side. Cut the long piece of skirt steak into sections. Serve Pineapple Salsa alongside steak, or spooned on top. Eat with Potato Chips or rice and mixed baby greens with carrots and cherry tomatoes.