Recipes and Cooking Skirt Steak with Pineapple Salsa 5.0 (1) 1 Reviews Recipe excerpted from Food Between Friends by Jesse Tyler Ferguson and Julie Tanous. A peppy pineapple salsa and flavorful marinade perk up this dish adapted from one of the first recipes Julie and Jesse created for their blog, Food Between Friends (originally Julie and Jesse Cook). By Jesse Tyler Ferguson and Julie Tanous Published on April 10, 2021 Print Share Share Tweet Pin Email Photo: Eva Kolenko Hands On Time: 25 mins Total Time: 3 hrs 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 large pineapple, peeled, cored, and sliced into 1-inch-thick rounds 2 canned chipotle chiles in adobo 1 small jalapeno chile, stemmed and seeded 2 limes, juiced ¼ cup olive oil 2 tablespoon packed brown sugar 2 tablespoon soy sauce 2 tablespoon fish sauce 6 garlic cloves 1 cup cilantro, leaves and tender stems 1 ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon kosher salt ¼ teaspoon ground white pepper 2 pound skirt steak (2 to 3 whole steaks), trimmed and cut with the grain into 5- to 6-inch-wide pieces Grapeseed or canola oil Flour tortillas, warmed (optional) Directions In the bowl of a food processor or blender combine one of the pineapple rounds, the chipotle chiles, jalapeno, lime juice, brown sugar, soy sauce, fish sauce, garlic, cilantro, cumin, coriander, white pepper, 1/4 cup olive oil, and 1/2 teaspoon kosher salt. Blend until mostly smooth, about 1 minute. Transfer 1/4 cup of the marinade to a small bowl; cover and refrigerate. (This will get tossed with the pineapple salsa later.) Pour the remaining marinade into a large zippered plastic bag. Add steaks, seal the bag, and massage to coat the steaks. Marinate in the refrigerator at least 3 hours or up to overnight. Remove steaks from the refrigerator 30 to 40 minutes prior to grilling; allow them to come to room temperature. Meanwhile, preheat a grill or gill pan to high 10 minutes. Grease grates lightly with a folded paper towel dipped in oil, using tongs to hold the paper towel. Grill remaining pineapple rounds until they have deep golden grill marks, about 4 minutes per side. Transfer pineapple to a cutting board and cut into 1-inch pieces, then transfer to a medium bowl. Pour the reserved 1/4 cup marinade over the pineapple and stir to coat. Remove steaks from marinade and gently shake off excess liquid. Place steaks on the hot grill. If using a gas grill, cover; if using a grill pan or charcoal grill, leave uncovered. Grill until well charred on one side, 2 to 3 minutes, then flip and continue to cook until steaks reach desired doneness, another 3 to 4 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes. Thinly slice steak pieces against the grain. Serve steak with pineapple salsa and, if desired, warm flour tortillas. Serves 6. Print Nutrition Facts (per serving) 558 Calories 33g Fat 22g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 558 % Daily Value * Total Fat 33g 42% Saturated Fat 9g 45% Cholesterol 139mg 46% Sodium 1018mg 44% Total Carbohydrate 22g 8% Total Sugars 15g Protein 46g Vitamin C 63.6mg 318% Calcium 48mg 4% Iron 4.8mg 27% Potassium 683mg 15% Fatty acids, total trans 1g Folate, total 39mcg Vitamin B-12 4.4mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.