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.”
4 Individual Servings

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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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