Name: Information
Prep time: 7 min
Cook time: 45 min

Nothing says summer BBQ quite like sizzling skewers hot off the grill. These pineapple skirt steak skewers combine tender, juicy steak with the natural sweetness of grilled pineapple, all brought together by a zesty citrus marinade. The jalapeño adds a subtle kick, while Pluck organ seasoning enriches the dish with deep umami and essential nutrients. Serve them as skewers or tuck the steak and pineapple into warm tortillas for tropical tacos your guests won’t forget.

Prep time

7 min

Cook time

45 min

Servings

Ingredients

2 pounds 100% grass-fed and finished skirt steak (substitute with flank or merlot cuts)
4 cups fresh pineapple, cut into 1-inch cubes
½ teaspoon Pluck seasoning, of choice

FOR MARINADE

Juice of 3 oranges
Juice of 2 limes
Juice of 2 lemons
¼ cup avocado oil
1 teaspoon kosher salt
½ teaspoon black pepper
3-4 cloves of minced garlic
1 minced jalapeño pepper, with seeds
1/3 cup chopped fresh cilantro, plus more for garnish

Directions

Step 1

Prepare the marinade. Combine marinade ingredients in a medium bowl and whisk until well combined. Place meat in a shallow glass baking dish and pour marinade over steak, distributing evenly. You may wish to use your fingers to rub the spices and oil into the steak to allow the flavor to infuse more directly into the meat.

Step 2

Cover tightly and place steak in the refrigerator for 2 hours, or up to 24 hours.

Step 3

Remove the steak and let rest for 3o minutes to come to room temperature.

Step 4

When ready to cook, set pellet smoker to 225 degrees to preheat with lid closed for 15 minutes.

Step 5

Place skirt steak directly on grill plates. Discard remaining marinade. Close the lid and smoke until the steak reaches an internal temperature of 135 for medium rare, or to your desired temperature. Optional step here: increase heat to 400 degrees and sear both sides of the steak, roughly 2 minutes each side to seal in the flavor.

Step 6

Remove steak from grill and let rest for 10 minutes before slicing.

Step 7

While the steak rests, place cubed pineapple and Pluck seasoning in a medium bowl and toss until seasoning is evenly distributed over the fruit.

Step 8

Once steak is ready, slice into thin 1-inch rectangular pieces then arrange on skewers. Alternate between steak and pineapple, about 4-5 pieces each until skewers are full.

Step 9

Garnish with freshly chopped cilantro and a squeeze of fresh lime. Serve warm and enjoy!

NOTE:

This recipe is also well suited for classic tacos by dicing the pineapple into smaller pieces and assembling over the steak in a warmed tortilla.

Recipe

Nicole Sheehan

Nicole holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor. She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.

Grilled Pineapple Skirt Steak Skewers with Citrus Marinade