Recipe: Caribbean Asian Fusion Steak

A steak recipe that is uber simple to make and renders each bite tender and bursting with flavor.

My kids don’t love steak.

Sometimes I wonder if we’re related.

And then I remember the combined 29 hours of labor, and know that we most definitely are.

If I don’t call it steak, they like it somewhat better.

But it’s a roll of the dice. Sometimes they gobble it up and sometimes they ask for leftovers.

Weirdos.

Despite all that, I still make it.

Because every now and again, my body is craving red meat.

Which is way better than when it is craving chocolate.

KWIM?

Skirt steak is one of the easiest cuts to cook because as long as you pay attention to it while it’s cooking, you can’t screw it up.

As in: don’t walk away from it, because it cooks faster than other cuts.

I make a million different marinades for it, just to make it all the more flavorful and juicy.

Which are totally words I want associated with my steak dinner.

Flavorful.

Juicy.

For this version, I threw together a hybrid of ingredients I had on hand to meld a little bit of Caribbean and Asian influences together, and then let it marinate and do its thing in the refrigerator for two days.

If I’m being completely honest, the second day of marinating was purely by accident. I forgot we had a Girl Scout meeting and dinner, so it had extra time in the fridge. Which just makes it even more tender. I would marinate the steak for at least a few hours, but up to two days.

Make it. It was super tender and packed with flavor the night we ate it … and even several days later when I heated up the leftovers for lunch. Pair it with a salad and some seasonal roasted or grilled vegetables, and you have a nice easy and healthy meal.

Hungry for more skirt steak recipes?
This old favorite features the saltiness of anchovies and the zip of lime – delish.
And although this recipe sadly doesn’t feature an accompanying photo (what the what?!), it’s totally worth making … and I’m putting it on my list for this weekend, just so I can snap a shot of it.

Have a favorite skirt steak recipe of your own? I’d love to hear about it.

Caribbean Asian Fusion Steak
Recipe courtesy of Cate O’Malley

Ingredients
1 cup pineapple juice
1 cup Braggs aminos (it is a healthier version of soy sauce, easy to find in most grocery stores)
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1-1/2 lbs skirt steak

Directions
Put first four ingredients into a large Ziploc bag and mix well. Add the skirt steaks into the bag and marinate for at least two hours, but up to two days. Preheat a grill to medium-high heat and lightly oil the grill grades. Remove steaks from marinade and grill to your liking (usually 4-5 minutes each side of medium/medium rare). If you don’t want to grill, this stovetop version is a favorite in our home, and what I used this time.

Makes 4 servings.