Skirt Steak and Naan 'Tacos' with Pineapple Onion Relish and Chimichurri
From eater.com
1 hr 15 min + marinatingServes 4 to 6
Grilled skirt steak on naan with charred pineapple-pepper relish, cilantro chimichurri, and piri piri marinade—a campfire showstopper.
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| prepPrepare fire with a hot side and a cool side; let coals ash over | ||||||
| 1 red bell pepper, seeded and chopped | Blend piri piri sauce, refrigerate | Assemble tacos: naan, steak, relish & chimichurri | ||||
| ½ Fresno chile pepper (red jalapeño), seeded and chopped | ||||||
| 30 ml fresh lemon juice | ||||||
| 30 ml red wine vinegar | ||||||
| 12 g granulated sugar | ||||||
| 1 ½ garlic cloves, peeled | ||||||
| 11 g salt | ||||||
| 2 g sweet smoked paprika | ||||||
| 2 g ground cumin | ||||||
| 1 g ground coriander | ||||||
| 680 g skirt steak | Cut steak, marinate in piri piri 30 min–overnight | Rest steak 30 min at room temperature | Rub steak with oil, season with salt & pepper | Grill steak 2–3 min per side until medium rare | Rest steak 10 min, slice against the grain | |
| 120 ml piri piri sauce (from above) | ||||||
| 15 ml extra-virgin olive oil | ||||||
| Salt and pepper to taste | ||||||
| 4 to 6 pieces naan | Grill naan until warm and softened | |||||
| 1 fresh pineapple, cut in half lengthwise, leaves and hard outer skin removed | Brush pineapple & vegetables with oil, season | Grill pineapple & vegetables 10–20 min until charred | Cool, remove cores & skins, finely chop for relish | |||
| 2 red bell peppers, whole and unpeeled | ||||||
| 2 poblano or Anaheim peppers, whole and unpeeled | ||||||
| 1 medium red onion, peeled and left whole | ||||||
| Extra-virgin olive oil, for brushing | ||||||
| Salt and black pepper | ||||||
| 10 g chopped cilantro | ||||||
| 2 green onions, thinly sliced | ||||||
| 1 serrano chile, thinly sliced (optional) | ||||||
| 1 medium garlic clove, peeled | Blend chimichurri on medium speed until pesto-like | Rest chimichurri 15 min, adjust seasoning | ||||
| 3 g Mexican oregano or regular oregano | ||||||
| 15 ml red wine vinegar | ||||||
| 3 g salt | ||||||
| 0.5 g red chile flakes | ||||||
| 1 bunch Italian parsley, chopped (stems included) | ||||||
| ¼ to ½ cup / 60–120 ml extra-virgin olive oil | ||||||
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