Grilled Skirt Steak with Pineapple, Avocado & Red Wine Balsamic Reduction
Recipe courtesy of Tiffani Thiessen
- 1 cup red wine
- 1/4 cup aged balsamic vinegar
- 1 1/2 pounds skirt steak
- 2 tablespoons canola oil
- 1 tablespoon Kosher salt
- 2 teaspoons freshly ground black pepper
- 1 pineapple, rind removed, cut into 1/2 -inch rounds and core removed
- 2 avocados, seed removed and thinly sliced
In a small saucepot over medium-high heat add the wine and balsamic vinegar. Bring the mixture to a boil and then reduce slightly to a simmer over medium heat. Simmer until the sauce reduces by about half and thickens into a glaze, about 12 minutes. Remove from heat and set aside.
Meanwhile, heat BBQ (or indoor grill or cast iron pan) over medium-high heat. Brush the pineapple slices on both sides with 1 tablespoon canola oil. Grill the pineapple, about 1-2 minutes per side, or until deep grill marks appear but the pineapple still holds its shape. Remove to a sheet tray and set aside.
Brush both sides of the steak with the remaining canola oil and season both sides with salt and pepper. If you are working on an indoor grill or cast iron pan, make sure to cut the skirt steak into pieces that will lay flat in the pan. Add the steak, in batches if necessary, and cook for about 2-3 minutes per side, or until charred but still medium-rare in the center. Remove from grill to a cutting board and let rest for about 5 minutes before thinly slicing against the grain.
Serve the steak with grilled pineapple and sliced avocado. Drizzle the red wine balsamic reduction over the top.
Photography by Rebecca Sanabria