Island skirt steak with pineapple and serrano chili salsa

Island skirt steak with pineapple and serrano chili salsa

2 pounds skirt steak

1 cup orange juice
1 cup Meyer’s (or other dark) rum
2 teaspoon grated ginger
3 cloves garlic, chopped or grated
Salt and pepper to taste

1 cup fresh pineapple, diced into ¼ inch cubes.
½ cup diced red bell pepper
1 serrano chili, very thinly sliced
2 large green onions, very thinly sliced
Juice of 2 limes
Dash of orange juice
Dash of Meyer’s (or other dark) rum
Salt and pepper to taste

1. Lay the skirt steak on a cutting board and pierce throughout meat with a fork. This allows the marinade deeper penetration. Combine all of the marinade ingredients and place in a resealable plastic bag along with the steak. Take as much air out of the bag as possible and place in the refrigerator for 4 to 8 hours.

2. For the salsa, combine all of the ingredients and refrigerate for at least 8 hours.

3. Grill the steak over high heat (depending on your grill), 4-6 minutes per side for medium rare. Remove from grill and let rest for 10 minutes before slicing. Slice the meat against the grain and top with the pineapple salsa.

Serves 4

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