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Hawaiian

Teriyaki Steak Bowl

With American Wagyu Outside Skirt Steak

Serves 4

Cook Time 15 Minutes

Prep time: 20 minutes, plus overnight marinade time

For the steak

  • 2 to 2 1/2 pounds outside skirt steak
  • 1/2 cup soy sauce
  • 1 small yellow onion diced
  • 2 cups pineapple juice
  • 1 tablespoon grated or pureed ginger
  • 2 tablespoons sesame oil
  • 5 tablespoons apple cider vinegar

Pineapple Salsa

  • 1 whole pineapple, peeled and quartered
  • 1 small red onion, diced
  • 1/2 large red peppers, diced
  • 1 jalapeno pepper, seeded and diced
  • Kosher salt, for seasoning
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon Red Tuxedo from Spiceology
  • Juice of 1 lime

For the bowls

  • 4 cups cooked white rice
  • Scallions
  • Hot Sauce
  • Sesame Seeds

Whisk together the pineapple juice, soy sauce, sesame oil, apple cider vinegar, and ginger in a small bowl. Trim the skirt steak of any silver skin and put in a large ziptop bag, add the marinade and seal tightly. Marinade the steak in the fridge overnight.

 

Heat a grill to high direct heat. Grill the pineapple for the salsa directly on the grill grates for 2 to 3 minutes per side until charred on some bits and softened. Remove from the heat and cool before dicing. Combine the diced pineapples with the onion, red pepper, jalapeno, Red Tuxedo, salt, pepper, lime juice, and cilantro.

 

Remove the skirt steak from the marinade and pat dry with paper towels. Cook the skirt steak over hight direct heat, turning often, until charred, about 8 minutes total. Remove from the heat and slice the skirt steak against the grain. Serve the skirt steak over the rice with the salsa, scallions, and sesame seeds for garnish.