This whole dish comes together quickly so you have more time for liming—that’s Trini for hanging out, preferably outdoors, with food, drinks, and plenty of laughter. Chow can be made with just about any fruit, and while you can substitute another pepper for the traditional Scotch bonnet, leaving out the heat isn’t an option. If your mouth isn’t burning, it’s just not chow. —Lesley Enston, recipe developer
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What you’ll need
Prime Day Deal: Weber Propane Grill
$639 $569 At Amazon
Blender
$40 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Citrus Juicer
$20 $15 At Amazon
Recipe information
Yield
4 servings
Ingredients
Steak and Sauce
⅓
1½
10
2
4
½
¼
1
1
Chow and Assembly
1
4
1
½–1
1
Preparation
Steak and sauce
Step 1
Prepare a grill for medium-high heat; oil grate. Cut 1½ lb. skirt steak into 4 pieces and pat dry with paper towels. Season both sides liberally with salt and pepper and place in a baking dish or large shallow bowl.
Step 2
Coarsely chop 10 garlic cloves. Remove dark green parts from 2 scallions; discard. Coarsely chop white and pale green parts of scallions. Coarsely chop 4 culantro leaves or the leaves and tender stems from ¼ bunch cilantro to measure ¼ cup. Remove stem from ½ Scotch bonnet or habanero chile; cut in half and remove seeds if desired. Transfer garlic, scallions, culantro, and chile to a blender and add ¼ cup fresh lime juice, 1 Tbsp. apple cider vinegar, and 1 Tbsp. sugar; blend until smooth. With motor running, gradually add ⅓ cup extra-virgin olive oil in a steady stream. Pour one third of sauce over steak and turn pieces to coat. Set remaining garlic sauce aside.
Step 3
Grill steak until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, about 4 minutes per side. Transfer to a cutting board and immediately pour half of reserved garlic sauce over. Let rest 5–10 minutes.
Chow and assembly
Step 4
Peel and core 1 large pineapple, then cut lengthwise into 8 wedges. Grill pineapple wedges until grill marks appear, about 4 minutes per side. Transfer to a clean cutting board and coarsely chop. Transfer pineapple to a medium bowl.
Step 5
Finely chop 4 culantro leaves or ¼ bunch cilantro or the leaves and tender stems from ¼ bunch cilantro to measure ¼ cup. Finely chop 1 garlic clove. Remove seeds from ½–1 Scotch bonnet or habanero chile and remove seeds if desired, then finely chop. Add culantro, garlic, and chile to bowl with pineapple. Cut 1 lime in half and squeeze juice into bowl; toss to combine. Season pineapple chow with kosher salt.
Step 6
Slice steak against the grain and arrange on a platter. Drizzle remaining reserved garlic sauce over. Serve with pineapple chow.
How would you rate Skirt Steak With Grilled Pineapple Chow?
Leave a Review
Reviews (21)
Back to TopSTOP HIDING THE FUCKING RECIPES ASSHOLES!
Anonymous
10/10/2023
This is our favorite summertime recipe! Certainly worth a try, I’m not just saying that. This is a good one!
Matt Treptow-Bowman
Winona, Mn
6/19/2022
I loved everything about this dish, and it was nice being introduced to Trinidadian cuisine. It was a flavor bomb - delicious. I couldn’t find scotch bonnets or habaneros, so I substituted serrano peppers. They aren’t nearly as hot, but they added a good amount of heat for my taste. The punchy sauce was a perfect complement to the steak.
Amanda
Philadelphia, PA
9/5/2021
The steak was pretty good, although I'd love to try the sauce on something like fish or chicken where it can really get absorbed during a longer marinating period. The real star here is the chow; we loved that stuff and found it to be awesome when we used the leftovers from this meal to make tacos.
Nytasha
Oakland
8/31/2021
Very easy dish to make, had to use rump as could not get skirt as late shopping. will do again
David
Melbourne Australia
8/18/2021