1. Combine marinade ingredients in a small bowl.
2. Place skirt steak in a 8×8 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 jalapeños.
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 8×8 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 jalapeños.