Curated for Stockpot by Nikolas
Stockpot recipe team
Dial up the flavor of your summer steaks with chow, a sweet and spicy Trinidadian staple.
Original source
Recipe by Lesley Enston on Bon AppétitStockpot imported and organized this recipe. Credit and the original post stay attached wherever it is shared.
https://www.stockpotai.com/recipes/skirt-steak-with-grilled-pineapple-chow
What you'll need
Cook it step by step
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.
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.
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.
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.
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.
Slice steak against the grain and arrange on a platter. Drizzle remaining reserved garlic sauce over. Serve with pineapple chow.