Friday, May 18, 2018

Hawaiian Skirt Steak with Pineapple Coconut Rice

Skirt steak is a great weeknight meal item because it soaks up marinades and cooks quickly on the grill. I was feeling tropical and will really come up with any excuse to eat coconut rice (yummmm). The combination of sweet, creamy rice and spicy steak is delish. Now all you need to add is a margarita and some tunes and you're good to enjoy your evening on the patio. Cheers!




1. Combine marinade ingredients in a small bowl.

2. Place skirt steak in a 8x8 dish and pour marinade over. Let sit on the counter for 30 minutes.

3. Meanwhile, bring coconut milk, water and salt in a medium saucepan and bring to a boil. Add rice, cover pan and remove from heat. Let sit 5 minutes, then fluff rice with a fork. Add pineapple and stir to combine.



4. Preheat grill to medium-high. Grill skirt steak for 3 minutes per side then rest for 5 minutes before slicing.



5. Scoop rice into serving bowls and top with steak and jalapeƱos.



Hawaiian Skirt Steak with Pineapple Coconut Rice
Serves 3-4

All you need:
Marinade
1/2 cup pineapple juice
2 tablespoons tamari
1 teaspoon fresh peeled grated ginger
Zest and juice of 2 limes
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup chopped cilantro

1 1/2 pounds skirt steak, fat trimmed

Rice
1 (14.5 oz.) can full-fat coconut milk
1/2 cup water
Pinch salt
1 1/2 cups instant white rice
1 cup fresh pineapple, diced

Thinly sliced jalapeno, for garnish

All you do:
1. Combine marinade ingredients in a small bowl.
2. Place skirt steak in a 8x8 dish and pour marinade over. Let sit on the counter for 30 minutes.
3. Meanwhile, bring coconut milk, water and salt in a medium saucepan and bring to a boil. Add rice, cover pan and remove from heat. Let sit 5 minutes, then fluff rice with a fork. Add pineapple and stir to combine.
4. Preheat grill to medium-high. Grill skirt steak for 3 minutes per side then rest for 5 minutes before slicing.
5. Scoop rice into serving bowls and top with steak and jalapeƱos.


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