INGREDIENTS

Name: Skirt Steak Yucatan
Yield: 4 servings
Cuisine: American
Ingredients: Skirt Steak; 4 skirt steaks (approx. 10 oz. each); 1 tablespoon ground chipotle pepper; ½ teaspoon cumin; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon sea salt; Pineapple Salsa; ½ pineapple, cored and cut into rounds; ¼ cup red onions, chopped; ¼ cup red bell pepper, chopped; ½ tablespoon jalapeño, chopped; ¼ cup of fresh cilantro, chopped; 1 teaspoon lime juice; 1 teaspoon salt, to taste

Skirt Steak

4 skirt steaks (approx. 10 oz. each)
1 tablespoon ground chipotle pepper
½ teaspoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon sea salt

Pineapple Salsa

½ pineapple, cored and cut into rounds
¼ cup red onions, chopped
¼ cup red bell pepper, chopped
½ tablespoon jalapeño, chopped
¼ cup of fresh cilantro, chopped
1 teaspoon lime juice
1 teaspoon salt, to taste

PROCEDURES

Clean and oil your grill grates with cooking spray and heat to approx. 500 degrees F.
Combine ground chipotle pepper, cumin, paprika, garlic powder and sea salt.
Season the steaks by sprinkling and rubbing the seasoning on both sides of the meat.
Grill the steaks on each side until desired internal temperature is reached.
Meanwhile, begin preparing the pineapple salsa.
Place pineapple rounds on the grill for approx. 1-2 minutes, or until grill marks appear.
Chop grilled pineapple into bite-sized pieces and place in mixing bowl.
Add chopped red onions, red bell pepper, jalapeño and cilantro into bowl with pineapple.
Mix together and add in a splash of lime juice and salt to taste.
Remove skirt steaks from grill and top with pineapple salsa.
Serve and enjoy!