Teriyaki Skirt Steak with Pineapple Relish
Steamed Sugar Snap Peas
Ingredients
- 1 (16-oz) container peeled pineapple
- ¼ cup chopped red onion
- 1 jalapeño pepper, minced
- ¼ cup gluten-free soy sauce
- 2 Tbsp honey
- 1 Tbsp refrigerated ginger paste
- 1 Tbsp dark sesame oil
- 1½ lb skirt steak (or use flank steak)
Instructions
- Drain and reserve pineapple juice from container. Chop enough pineapple to equal 1½ cups. Stir together pineapple, onion, and jalapeño.
- Boil pineapple juice, soy sauce, honey, ginger paste, and oil in a medium saucepan 2 minutes or until thickened.
- Preheat grill to medium-high heat. Season steak lightly with salt and pepper. Grill steak, covered, 4 minutes per side or to desired doneness, basting with soy sauce mixture. Let stand 5 minutes before slicing.
- Serve pineapple relish with steak.
Side Dish Ingredients
- 1 (16-oz) pkg sugar snap peas, trimmed
- 2 Tbsp butter
Side Dish Instructions
- Steam peas in a steamer basket over simmering water 3 minutes or until crisp-tender. Place in a bowl; toss with butter.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
