Recipes Ingredients Meat & Poultry Beef Recipes Grilled Skirt Steak with Poblano Relish 3.7 (31) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer. Ingredients ¼ cup pineapple juice 2 tablespoons soy sauce 1 ½ pounds skirt steak (about ½ inch thick), cut into 4 equal pieces ½ pound poblano chiles 1 small white onion, sliced crosswise into ½-inch-thick rounds 2 tablespoons vegetable oil, plus more for grill ¼ cup fresh lime juice (from about 3 limes) 2 tablespoons roughly chopped fresh cilantro Coarse salt and ground pepper Directions In a large glass dish, combine pineapple juice and soy sauce. Add steak, turning to coat, and marinate at room temperature, 20 minutes. Meanwhile, heat broiler, with rack in top position. Place poblanos and onion on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. When poblanos are cool enough to handle, rub with a paper towel to remove skins. Remove stems and seeds and discard. Roughly chop poblanos and onion and place in a medium bowl. Stir in oil, lime juice, and cilantro; season relish with salt and pepper. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off. Grill steak 3 to 5 minutes per side for medium-rare, flipping once. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Serve steak with relish. Rate it Print