Serrano-Lime Skirt Steak w/Pineapple Coconut Salsa

Serrano-Lime Skirt Steak w/Pineapple Coconut Salsa

Serrano-Lime Skirt Steak With Pineapple-Coconut Salsa by Jen Plaggemars, Registered Dietitian and Personal Chef,, Grand Rapids, Michigan

  • 1 (16-ounce) Certified Piedmontese skirt steak
  • Zest and juice of 2 limes
  • 2 serrano chiles, seeded and diced
  • ¼ cup chopped cilantro
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons dried minced onion
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin


  • 1 cup small diced fresh pineapple
  • ¼ cup sweetened flaked coconut
  • ½ small red onion, diced small
  • 2 tablespoons chopped cilantro
  • Juice of 1 lime
  • Pinch of salt

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.

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