Serrano - Lime Certified Piedmontese Skirt Steak with Pineapple Coconut Salsa

Chef Jen Plaggemars | Registered Dietitian & Personal Chef | Grand Rapids, Mich.

Serves 2

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.

Serrano-Lime Certified Piedmontese Skirt Steak with Pineapple Coconut Salsa