Cuban Skirt Steak With a Pineapple Salsa

"This is a quick easy cuban flavor meal. Now I like skirt steak which is quick cooking, but you can use individual flat iron steaks as well or even a flank steak. A quick marinade ... now I like 3-4 hours, but even 30 minutes will give you some nice flavor - the longer the better. Mix up the salsa as the steak marinates, and a quick cook and then refrigerate and it is ready to go - and you have a great simple dinner. Serve with some yellow rice and a salad on the side or some good cuban bread."
 
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Ready In:
50mins
Ingredients:
17
Yields:
4 Individual Servings
Serves:
4
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ingredients

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directions

  • Steak -- Mix all the ingredients in a large baggie and add the steak. Shake to mix well and then let it marinade. 3-4 hours is great, but 30 minutes will even work and give you some good flavor. The longer the better.
  • Salsa -- In a small sauce pan over medium heat, add the black beans, pineapple, pepper, red onion and cook 4-5 minutes. Then add the orange marmalade and rice wine vinegar cook another minute or two and remove from the heat. Add to a small bowl and cover and refrigerate until ready to use. I like to serve it chilled, but you can also serve this warm right off the stove or even room temperature.
  • Grill -- Now I like to use a grill pan or outdoor grill for this, but a broiler or large saute pan will work fine. If using a large saute pan, just cut the skirt steak into large pieces. The skirt steak doesn't take long. Just spray with some olive oil or Pam and season the steak with salt and pepper on each side. Grill until medium rare, for skirt steak. I do 125 and after it rests it will be right around 130 which is a perfect medium rare. It only takes 5 minutes or so per side.
  • Serve -- I like to serve over some yellow rice, but you can use anything thing you like. Slice the steak (always on a angle against the grain) and then top with the fresh pineapple salsa. Garnish with the scallions and cilantro. Add with some great toasted bread or a small salad and you have a great dinner in no time.

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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