- 1 Tbsp pineapple juice
- 1/4 cup low-sodium soy sauce
- 1 Tbsp honey
- 1.5 tsp grated fresh ginger
- 1 tsp rice vinegar
- 1/2 tsp toasted sesame oil
- 1/2 lb skirt steak, trimmed
- 1/4 tsp pepper
- 1/2 cup finely chopped fresh pineapple
- 1 green onion, chopped
- 1 small jalapeno, minced
Combine pineapple juice, soy sauce, honey, ginger, vinegar, and oil in large zip-top bag; add steak. Seal and refrigerate 30 minutes to 2 hours.
Preheat grill to medium-high heat. Remove steak from bag, reserving marinade; sprinkle steak with pepper. Boil marinade in a medium saucepan 5 minutes or until thickened. Grill steak, covered with grill lid, 3-4 minutes per side, or until desired degree of doneness, basting with boiled marinade. Combine pineapple, onion, and jalapeno in a small bowl. Slice steak thinly across the grain and divide steak with pineapple relish on top. Makes 2 servings.