Serrano - Lime Certified Piedmontese Skirt Steak with Pineapple Coconut Salsa
Updated: Jun 24, 2019
Chef Jen Plaggemars | Registered Dietitian & Personal Chef | Grand Rapids, Mich.
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
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.