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1
Steak -- Mix all the ingredients in a large baggie and add the steak.
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2
Shake to mix well and then let it marinade.
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3
3-4 hours is great, but 30 minutes will even work and give you some good flavor.
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4
The longer the better.
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5
Salsa -- In a small sauce pan over medium heat, add the black beans, pineapple, pepper, red onion and cook 4-5 minutes.
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6
Then add the orange marmalade and rice wine vinegar cook another minute or two and remove from the heat.
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7
Add to a small bowl and cover and refrigerate until ready to use.
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8
I like to serve it chilled, but you can also serve this warm right off the stove or even room temperature.
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9
Grill -- Now I like to use a grill pan or outdoor grill for this, but a broiler or large saute pan will work fine.
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10
If using a large saute pan, just cut the skirt steak into large pieces.
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11
The skirt steak doesn't take long.
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12
Just spray with some olive oil or Pam and season the steak with salt and pepper on each side.
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13
Grill until medium rare, for skirt steak.
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14
I do 125 and after it rests it will be right around 130 which is a perfect medium rare.
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15
It only takes 5 minutes or so per side.
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16
Serve -- I like to serve over some yellow rice, but you can use anything thing you like.
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17
Slice the steak (always on a angle against the grain) and then top with the fresh pineapple salsa.
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18
Garnish with the scallions and cilantro.
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19
Add with some great toasted bread or a small salad and you have a great dinner in no time.
