The perfect combo - spice from the Serrano, offset just enough by tropical sweet pineapple! Throw on a rice bowl or in tacos. Best when grilled!
1 pound skirt or flank steak
1/3 cup pineapple juice (I buy fresh pineapple and just use juice that sits in the bottom of the container, canned or bottled would work as well!)
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 lime, juiced
1 tablespoon minced garlic
1/2 of a Serrano pepper, thinly sliced
Mix all ingredients (other than the steak) in whatever container you plan on marinating the steak in. Stir! Add in the steak and marinate for at least 30 minutes, up to all day!
Grilling instructions: preheat on high heat for 10 minutes with the lid shut. For skirt steak, sear each side for 2-3 minutes. For flank steak, I haven’t mastered it but put it on the grill, turn the heat to medium and cook 5 minutes each side or however you prefer.
Remove from heat and let sit 5-10 minutes. Slice and serve! Recommendations below.
Over rice with cucumber, scallion, lime, and cilantro
In tacos, quesadillas, or a burrito