Grilled Skirt Steak with Pineapple Salsa
This tender grilled steak recipe is perfect! Made with a fresh pineapple salsa made of bell pepper and red onion, this tender steak with pineapple recipe is a healthy gluten-free dinner that is filled with the perfect combination of flavors.
Servings: 4 servings
Equipment
- 1 grill or grill pan
Ingredients
- 1 pound flank steak
- ¼ cup olive oil
- 2-3 garlic cloves minced
- 2 teaspoons oregano dried
- ½ teaspoon red chili flakes to taste
- 1 teaspoon Kosher sea salt
- ¼ teaspoon black pepper ground
Pineapple Salsa
- 2 cups pineapple fresh; diced
- 1 red bell pepper small; chopped
- ¼ cup cilantro chopped
- 1 jalapeño deseeded and chopped
- 1 lime juiced
- Kosher sea salt to taste
- black pepper to taste
Instructions
- Place the steak in a large ziploc bag together with the oil, garlic, oregano, chili flakes, salt and pepper. Stir well through the bag and allow it to marinate for 1 hour in the fridge.
- Meanwhile, prepare all the ingredients for the salsa and toss in a mixing bowl.
- Remove the steak from the fridge 15 minutes prior to cooking.
- Preheat an outdoor grill or a grill pan over medium-high heat.
- Grill the steak for 1-2 minutes per side, or until done to your liking.
- Slice the steak and serve with pineapple salsa.
Notes
- For a medium-rare steak, cook until the steak has an internal temperature of 130 degrees Fahrenheit to 140°F.
- Add fresh parsley to the marinade mix for extra fresh flavors.
- Use any kind of cooking oil in place of the olive oil.
- Store any leftovers in the refrigerator in an airtight container for four days.
- Reheat the steak for steak and eggs, salads, omelets, sandwiches, etc.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 16g | Protein: 25g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 649mg | Potassium: 596mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1185IU | Vitamin C: 87mg | Calcium: 64mg | Iron: 3mg