Serves: 4
Total Calories: 560

SKIRT STEAK
2 pounds skirt beef steaks
3 cups garlic very finely minced
juice of 4 lime
1/4 cup mirin
1/2 teaspoon cumin
salt and pepper
PINEAPPLE SALSA
1 cup fresh or finely chopped pineapple chunk
1/4 cup finely minced onion
1/2 cup diced ripe tomato
1/4 cup minced bell pepper (any color)
2 tablespoons minced cilantro
2 tablespoons mirin
1 tablespoon unseasoned rice vinegar
2 tablespoons lime juice (about 1 lime)
1 1/2 teaspoons finely minced jalapeño peppers (or other hot chili or choice)
1/4 teaspoon cumin
1/4 teaspoon salt

Combine all ingredients for Pineapple Salsa and let the flavors meld for at least 1 hour. If you make this in advance and refrigerate it, be sure to let it come to room temperature before serving. Trim skirt steak of silvery membrane (as much as possible). Combine all ingredients, cover, and refrigerate to marinate 1 hour. Don’t let it marinate much longer than this, as it will sap the steak of its nice rosy color. You may broil or grill this dish. If broiling, preheat broiler on high. Remove skirt steak from marinade and lay out on broiling pan. Broil about 3 minutes per side for medium rare (less if the steak is very thin). If grilling, place over hottest part of grill, and cook about 1 1/2–2 minutes per side. Cut the long piece of skirt steak into sections. Serve Pineapple Salsa alongside steak, or spooned on top. Eat with Potato Chips or rice and mixed baby greens with carrots and cherry tomatoes.

Nutritional Facts:

Serves: 4
Total Calories: 560
Calories from Fat: 180

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