Palm Beach Skirt Steak Recipe

Make the marinade

In a medium bowl combine the grated or puréed pineapple, orange juice, lime juice, soy sauce, rice vinegar, olive oil, dark brown sugar, grated ginger, minced garlic, kosher salt, black pepper and red pepper flakes (if using). Whisk until sugar dissolves and mixture is homogeneous. The pineapple contains enzymes that help tenderize the steak — do not over-marinate.

Marinate the steak

Place the trimmed skirt steak in a resealable plastic bag or shallow dish and pour in the marinade. Massage the marinade into the meat so it is evenly coated and press out excess air if using a bag. Refrigerate for 30 minutes to 2 hours. (Do not exceed 3 hours — skirt steak can become mushy if left too long in fresh pineapple.) Remove the steak from the fridge 30 minutes before cooking to bring toward room temperature and pat lightly dry with paper towels; reserve the marinade.

Cook the steak

Preheat a grill or heavy skillet (cast iron preferred) to high heat. Lightly oil the grill grates or the skillet. Season the steak lightly with a pinch more salt and pepper. Sear the skirt steak 2–3 minutes per side for medium-rare depending on thickness (internal temp 125–130°F / 52–54°C), or 3–4 minutes per side for medium. If using a skillet, press steak down for full contact with the pan. Remove steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to let juices redistribute.

Reduce reserved marinade (optional)

While the steak rests, pour the reserved marinade into a small saucepan and bring to a rolling simmer over medium-high heat. Boil for 3–5 minutes until slightly thickened and safe to serve (this cooks off raw juices). Stir in the butter and sesame oil, then remove from heat. Taste and adjust seasoning. This makes a glaze you can drizzle over sliced steak.

Slice and finish

Against the grain, thinly slice the skirt steak on a slight bias. Arrange slices on a platter, drizzle with the reduced glaze (if using), scatter sliced green onions, toasted sesame seeds and microgreens or cilantro. Serve alongside jalapeño potatoes and lime wedges.

Prepare the potatoes: Place whole baby potatoes in a medium pot and cover with cold, salted water. Bring to a boil and simmer 8–10 minutes until just fork-tender but not falling apart. Drain thoroughly and let steam dry for a minute.

Crisp the potatoes: In a large skillet over medium-high heat add the vegetable oil. When shimmering, add the potatoes cut-side down (if halved) and let them cook undisturbed 4–6 minutes until deeply golden and crisp. Turn and cook an additional 3–4 minutes, stirring or shaking the pan occasionally to crisp other sides.

Add jalapeños and seasonings: Reduce heat to medium. Push potatoes to one side of the pan and add sliced jalapeños (or add them among the potatoes if preferred). Cook 1–2 minutes until jalapeños soften and become slightly blistered. Sprinkle smoked paprika, garlic powder, kosher salt and freshly ground black pepper over the potatoes and toss to coat. Finish by stirring in chopped cilantro and a squeeze of lime juice from one of the wedges.

Serve potatoes: Transfer potatoes to a warm serving dish. Taste and adjust salt or lime as needed. Garnish with additional cilantro and lime wedges on the side.

Plate: Divide the crispy jalapeño potatoes among plates. Fan several slices of skirt steak over or beside the potatoes. Drizzle any remaining reduced marinade glaze over the steak. Scatter extra green onions, sesame seeds and microgreens for color and texture.

Serve: Offer lime wedges at the table for extra brightness. Serve immediately while steak and potatoes are hot.