Grilled Skirt Steak with Charred Zucchini and Pineapple Slad

Categories: Beef main dish

Ingredients

• 2 scallions, thinly sliced
• 1 large jalapeno (seeded for less heat, if desired) thinly sliced
• 2 Tbsp. olive oil
• kosher salt and pepper
• 4 small zucchini (about 1 lb.), trimmed and halved lengthwise
• 1 1/2 lb. skirt steak, cut crosswise into 6-inch pieces
• 1 lemon, halved
• 1/2 cup fresh cilantro
• Grilled flour tortillas, for serving

Directions

1. Heat grill to medium-high, in a large bowl toss together the scallions, jalapeno, 1 Tbsp. oil and 1/4 tsp. each salt and pepper.
2. Brush the cut sides of the zucchini and the pineapple rounds with the remaining Tbsp. oil. Season the zucchini with 1/4 tsp. each salt and pepper. Season the steak with 1/4 tsp. each salt and pepper.
3. Grill the steak to desired doneness, 3 to 5 minutes per side for medium-rare. Transfer

4. to a cutting board and let rest at least 5 minutes before slicing. Grill the zucchini and pineapple until just tender, 2 to 5 minutes per side; transfer to a cutting board. Grill the lemon halves cut-side down until charred, about 2 minutes.

5. Slice the zucchini into 1/4-inch thick pieces and cut the pineapple into 3/4-inch pieces. Add to the bowl with the scallion-jalapeno mixture. Squeeze the juice from the lemon halves over the top, add the cilantro and toss to combine. Serve with the steak and tortillas, if desired.

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