Dinner

Teriyaki Skirt Steak with Pineapple Relish is for Dinner.

Teriyaki Skirt Steak with Pineapple Relish takes 15 minutes to prepare.

Teriyaki Skirt Steak with Pineapple Relish takes 15 minutes to cook.

Teriyaki Skirt Steak with Pineapple Relish makes 6 servings.

The ingredients for Teriyaki Skirt Steak with Pineapple Relish are:

2 tablespoons pineapple juice (from container

of fresh pineapple)

1⁄2 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon grated fresh ginger

2 teaspoons rice vinegar

1 teaspoon dark sesame oil

11⁄2 lb skirt steak (or use flank steak)

1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground

pepper

11⁄2 cups chopped fresh pineapple

2 green onions, chopped

1 large jalape?o pepper, seeded and minced

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2 (12-oz) packages steam-in-bag sugar snap

peas

2 tablespoons butter

1 teaspoon grated orange rind

1 tablespoon orange juice

1⁄2 teaspoon salt, 1⁄2 teaspoon pepper

Here is how you make Teriyaki Skirt Steak with Pineapple Relish:

Combine pineapple juice, soy sauce, honey,ginger, vinegar, and oil in a large zip-top plasticfreezer bag; add steak. Seal and refrigerate 30minutes to 2 hours. Preheat grill to medium-high heat. Remove steak from marinade,reserving marinade; sprinkle steak with salt andpepper. Boil marinade in a small saucepan 5minutes or until thickened. Grill steak, coveredwith grill lid, 4 minutes per side or to desireddegree of doneness, basting with cookedmarinade. Combine pineapple, green onionsand jalape?o; serve with steak.--------------------------------------------------------------- Microwave peas according to packagedirections; transfer to a serving bowl. Stir inbutter, orange rind, orange juice, salt andpepper; toss well to coat. Serve with steak.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user MEGANKATE1982.

The nutritional information for Teriyaki Skirt Steak with Pineapple Relish is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 408.2

• Total Fat: 25.7 g
• Cholesterol: 82.6 mg
• Sodium: 1,734.4 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 2.4 g
• Protein: 23.7 g