Marinated Mojo Skirt Steakwith quinoa / pineapple salsa / asparagus
Simple and fresh, this spring meal makes us look forward to warmer weather ahead. Fire up the grill for the steak if the weather cooperates (otherwise, just follow the recipe instructions for cooking it on the stovetop).
Smarts: The recipe includes a sweet and crisp salsa, but if you purchased jarred salsa to be used later in the week, feel free to add a spoonful of that on top as well.
- Jalapenos - 1, diced
- Asparagus - 1 lb, trimmed
- Garlic - 2 cloves, chopped
- Oranges - 1, juice
- Limes - 1
- Cumin - 1 tsp
- Pineapple - 1 cup, diced (fresh or canned and drained)
- Cucumbers - 8 oz, diced
- Vinegar, rice - 1 tsp
- Steak, skirt - 1 lb (sub flank or hanger)
- Lemon juice - 2 tsp
- Quinoa - 1 1/2 cups
- Stock, any type - 3 cups
- Quinoa - (Makes enough for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Jalapenos / Asparagus/ Garlic - If prepping right before cooking and using grill, get grill heating before continuing with prep. Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Pineapple / Cucumbers - Prep as directed and combine. (Can be done up to 2 days ahead)
- Marinate steak - Squeeze juice from oranges and limes. Combine with garlic and cumin. Add steak and turn to coat in marinade. Tenderize steak with a fork. Marinate for at least 20 minutes and up to 2 hours.
- Make salsa - Combine jalapenos, pineapple, and cucumbers with vinegar.
- Pre-cook asparagus - This step is optional but will help asparagus to get tender on the grill. Place asparagus in a microwave-safe container. Add 2 Tbsp / 30mL of water (for 4 servings; adjust if customizing) and cover with a paper towel. Microwave on high until asparagus is just until starting to turn tender, 2 to 4 minutes.
- Discard steak marinade. Season steak on both sides with some salt and pepper.
- If making steak on grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil. Place steak over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- If making steak on stovetop: Heat a grill pan or skillet over medium-high heat. Brush with some cooking oil. Place steak onto hot pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- Remove steak from heat, cover with foil and let rest for at least 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
- While steak is resting add asparagus to grill, grill pan, or skillet and cook over high heat until starting to blacken in spots. Transfer to a serving plate and season with lemon juice and some salt and pepper.
- If quinoa was made ahead, reheat in the microwave (reserve half for Thursday).
- Give salsa a stir. You can season it with a pinch of salt if you'd like (this will bring out the flavors).
- Serve steak over quinoa with salsa on top. Enjoy asparagus on the side.
This meal has 38 reviews
Subbed baby carrots rather than quinoa. Awesome
I overcooked the steak (I always manage to somehow), which was a shame because otherwise all of this was delicious
Salsa was the best part.
I wasn't a fan of the salsa, but everything else was great!
I omitted the tofu and just used the black beans as a protein source. It was excellent.
Very easy and tasty. 1 memeber thoight it was bland