Teriyaki Skirt Steak with Pineapple Relish
Cilantro Basmati Rice and Sugar Snap Peas
Ingredients
- 1 (16-oz) container peeled pineapple
- ¼ cup chopped red onion
- 1 jalapeño pepper, minced
- ¼ cup low-sodium soy sauce
- 2 Tbsp honey
- 1 Tbsp ginger paste
- 1 Tbsp dark sesame oil
- 1½ lb skirt steak
- ½ tsp salt
- ½ tsp pepper
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 or grill pan to medium-high heat. Sprinkle steak 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
- 2 (8.5-oz) pouches microwavable basmati rice
- 3 Tbsp chopped fresh cilantro
- ½ tsp salt, divided
- ¼ tsp cayenne pepper
- 2 (8-oz) pkg sugar snap peas
- 2 Tbsp dark sesame oil
- 1 clove garlic, minced
Side Dish Instructions
- Microwave rice according to package directions; stir in cilantro, ¼ tsp salt, and cayenne pepper.
- Microwave sugar snap peas according to package directions; stir in oil, garlic, and ¼ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
308
|
205
|
513
|
| Fat (g) | 16 | 6 | 22 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 24 | 5 | 29 |
| Carb (g) | 18 | 32 | 50 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 680 | 206 | 886 |
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