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Recipe

Spice Grilled Aussie Grassfed Skirt Steak with Grilled Pineapple & Fennel Chutney

By Lindsay "Mama" O'Neill

Presented by True Aussie Beef

Servings: 6 to 8 as a main dish

Ingredients

For the rub

  • 1 Tbs. cumin
  • 1 Tbs. ancho chili powder
  • 1 Tbs. paprika
  • 1 Tbs. garlic powder
  • 1/2 Tbs. salt
  • 1/2 Tbs. cayenne pepper
  • 1/2 Tbs. cinnamon
  • 1/2 Tbs. turmeric

For the steak and chutney

  • 1/4 cup coconut amino
  • 3 lb. grassfed skirt steak
  • 1/4 cup olive oil, more for the greens
  • Finely grated zest and juice of 2 tangerines
  • 1/2 tsp. nutmeg
  • Salt and freshly ground pepper
  • 1 pineapple, cored, skin removed and cut into slices
  • 3 large bulbs of fennel, butt and stalks removed, sliced crosswise into 1/2-inch rounds
  • 1 bag mixed greens
  • Chopped fresh cilantro, to taste

Preparation

Make the spice rub

  • Combine all ingredients in a small bowl.

Make the steak and chutney

  • Prepare a medium-hot gas or charcoal grill fire.
  • Put the coconut aminos in a ziplock bag. Add the steak and squeeze until the steak is coated. Transfer the steak to a platter. Sprinkle both sides with the spice rub and rub in and let sit at room temperature while you make the chutney.
  • In a large bowl, combine the 1/4 cup olive oil with the zest and juice of 1 tangerine, nutmeg, and a pinch of both salt and pepper. Add the pineapple and fennel and toss to coat.
  • Put the fennel and pineapple on the grill. Flip when nice char lines form. Then place the steak on grill too.
  • Continue to cook the pineapple and fennel until nicely soft and slightly charred. Then remove and chop into a chutney. If you like, you can add the cilantro now or reserve it for garnish.
  • Continue to cook the steak about 7 minutes on each side for medium-rare or until an instant-read thermometer inserted in the center reads 139ºF.
  • Toss the mixed greens with the remaining tangerine zest and juice, a drizzle of olive oil, and salt and pepper to taste.
  • Slice the steak, then arrange on a platter over the mixed greens. Top with the chutney and a sprinkle of fresh cilantro, if you like.

Reviews

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Reviews (1 review)

  • healthmatter | 06/24/2019

    Nice post. Keep sharing your innovative ideas about food.

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