Pluck & Pineapple Skirt Steak Skewers

Name: Pluck & Pineapple Skirt Steak Skewers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
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; 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

Recipe by Nicole Sheehan @nicolebsheehan

Nicole is a certified yoga teacher and holistic nutrition student (MScN). 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.

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Rating

Rated 5 stars by 1 users

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Servings

6

Cook Time

45 minutes

A tropical medley of bright citrus fruits paired with the savory and umami flavors of Pluck organ seasoning elicits a satisfying summertime skewer recipe that is sure to please at any outdoor BBQ. Pineapple naturally contains a compound called bromelain, a digestive enzyme that assists in the breakdown of proteins. Pairing pineapple with steak synergistically promotes optimal digestion.

A pop of heat from jalapeño adds depth to the flavorful marinade, while fresh cilantro balances and cools. Cilantro herb offers many medicinal properties, but here its’ antioxidant properties are highlighted to offset any potential oxidative effects of grilling or charring meat. This recipe calls for a pellet-smoker, but you may prepare your meat on a regular outdoor grill or over the stovetop in a cast-iron skillet. Bonus points if you smoke the pineapple, as well!

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

For the 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

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.
Cover tightly and place steak in the refrigerator for 2 hours, or up to 24 hours.
Remove the steak and let rest for 3o minutes to come to room temperature.
When ready to cook, set pellet smoker to 225 degrees to preheat with lid closed for 15 minutes.
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.
Remove steak from grill and let rest for 10 minutes before slicing.
While the steak rests, place cubed pineapple and Pluck seasoning in a medium bowl and toss until seasoning is evenly distributed over the fruit.
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.
Garnish with freshly chopped cilantro and a squeeze of fresh lime. Serve warm and enjoy!

Recipe 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.