Skirt Steak
Lime, garlic and cumin skirt steak grilled hot and served with a charred pineapple salsa. A fresh, zesty BBQ dinner ready in under 40 minutes.
Ingredients
For the Steak
- Skirt steak
- Olive oil
- Lime juice
- Garlic
- Cumin
- Salt/rub
- Black pepper
For the Charred Pineapple Salsa
- 250 g pineapple, diced (1 cup)
- 75 g red onion, finely chopped (1/2 cup)
- 1/4 cup coriander, chopped (about 10 g)
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 30 ml lime juice (2 tablespoons)
- 1/2 teaspoon salt
To Serve
- Tortillas (optional)
Method
Marinate the Steak: Start by marinating the 1 kg of skirt steak in a mixture of olive oil, lime juice, minced garlic, cumin, oregano, coriander, salt, and black pepper. Let it marinate for at least 30 minutes.
Preheat the Barbecue: Preheat your barbecue using Heat Beads Red briquettes. Set it up for a direct sear, the best way to cook skirt steak.
Grill the Steak: Remove the skirt steak from the marinade, letting any excess drip off. Directly grill the steak, flipping every 30 seconds until it reaches medium-rare (around 60°C).
Rest the Steak: Once grilled to perfection, remove the steak from the heat and let it rest for 5 minutes.
Slice and Serve: Slice the steak thinly against the grain. This technique makes this cut much more tender. Serve the hot steak with tropical charred pineapple salsa.
Make the Charred Pineapple Salsa: While the steak is resting, heat a grill pan over high heat. Add the diced pineapple and cook until slightly charred, about 2-3 minutes. In a bowl, combine the charred pineapple with red onion, coriander, jalapeño, lime juice, and salt. Mix well.
Tip: For added flavor, top with sliced avocado and extra lime wedges. Pair with a refreshing cucumber salad or pickled vegetables for a complete meal.
Best fuel for a quick grill
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Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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