Recipe by Junior Chef Daleyza Angulo – Boys & Girls Club of Merced County
INGREDIENTS
1 20 oz can of DOLE® Pineapple Tidbits
2 cans of chipotle peppers in adobo sauce seeded and minced
2 garlic cloves minced
2 Tbsp honey
4 tsp fresh lime juice divided
1-½ lbs beef skirt steak
½ cup of Frozen DOLE® Diced Avocado, thawed
½ cup red bell pepper cut into ½-inch pieces
¼ cup green onions thinly sliced
2 Tbsp finely chopped fresh parsley
16 corn tortillas
DIRECTIONS
1. Drain pineapple, and reserve 1 tablespoon juice. In a small bowl, combine reserved pineapple juice, chipotle peppers, garlic, honey, and 2 teaspoons lime juice. Reserve 2 teaspoons of mixture for salsa.
2. Heat the ridged grill pan over medium-high heat until very hot. Place steak in pan; brush the top with half chipotle mixture and cook 2 minutes. Turn the steak over and brush with the remaining mixture. Cook 2 to 3 minutes longer for medium-rare or until the desired degree of doneness. Turn the steak over again and cook for 30 seconds longer. Transfer steak to a cutting board; keep warm.
3. For Pineapple-Avocado Salsa: In a medium bowl mix pineapple chunks, avocado, red bell pepper, green onions, parsley, reserved 2 teaspoons chipotle mixture, and remaining 2 teaspoons lime juice.
4. Thinly slice steak; serve with pineapple-avocado salsa and tortillas.
Prep: 1 hr 8 Servings
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