Grilled Skirt Steak with Pineapple Pico

My tasters really loved the flavor of the marinated grilled steaks. Such a simple preparation. I think I will use the technique of briefly marinating the steak in hoisin sauce for other cuts of meat, e.g. flank steak, tenderloin, etc. The pineapple pico was the perfect accompaniment and a nice change from traditional picos by including the grilled pineapple and blueberries.

The hoisin mayonnaise sauce was more than I needed for my 3 pounds of skirt steak. Next time, I will halve the recipe. I served it on the side, as well as the pico, since one of my tasters was a non-cilantro lover. It was also a neater way to serve the dish and allowed tasters to take as much or as little pico and sauce as they preferred.

It is very important to thinly slice this meat against the grain or else it will be very tough. We cut the steaks into 6-inch sections before we grilled it. This made it easy to cut appropriately-sized slices (like in the photo.)