Serrano-Lime Skirt Steak w/Pineapple Coconut Salsa

Transfer steak to a re-sealable bag. In a small bowl, combine lime zest and juice, serranos, cilantro, olive oil, garlic powder, minced onion, salt, chili powder, and cumin; pour over the steak. Seal the bag and marinate in the refrigerator for 2 hours.

Preheat grill to medium-high (about 375 to 400°F). Remove steak from marinade and transfer to the hot grill. Discard the marinade. Grill for 2 to 3 minutes per side for medium rare. Transfer steak to a cutting board to rest for 5 minutes.

Meanwhile, to a mixing bowl, add salsa ingredients and stir to combine.

Slice steak thinly (against the grain) and transfer to a serving platter. Spoon salsa over the steak.