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.

“recipes provided by Certified Piedmontese Beef®”

More About Us

We strive to be known as the company that cares for our customers and shares in the passion and satisfaction that our customers gain from using our products. Our mission, is to deliver the highest-quality BBQ products that caters to the ever increasing demands of the discriminating culinary professional.

Pitmaster Tips

Copyright © 2023 Sunterra Outdoor Pro Series. All Rights Reserved. Powered by Tapestry.