2 lbs. Flank or Skirt Steak
1/4 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
1/4 Cup Olive Oil
2 Tbsp. Apple Cider Vinegar
2 Tbsp. Freshly Squeezed Lemon Juice
4-6 Cloves of Garlic, minced
3 Tbsp. Brown Sugar
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Paprika
1 Tsp. Freshly Ground Black Pepper
Pineapple Salsa
1 Pineapple, peeled, trimmed, and cut into slices
2-3 Jalapenos
1 Red Onion, peeled and cut in half
1 Cup Cilantro, finely chopped
1-2 Limes, juiced
1 Tbsp. Honey
Kosher Salt to taste
In a large Ziplock bag or container add in the soy sauce, Worcestershire sauce, olive oil, apple cider vinegar, lemon juice, minced garlic, brown sugar, garlic powder, onion powder, paprika, and black pepper. Mix until well combined. Add in the skirt steak and allow it to marinade for a minimum of 4 hours.
Pre-heat your grill.
Grill the pineapple slices, jalapenos, and onion for 1-2 minutes - remove from grill and finely chop. Mix together with the cilantro, lime juice, honey, and a pinch of salt. Set aside.
Grill the skirt steak for 3-4 minutes on each side or until done to your desired temperature.
Remove from grill and allow to rest.
Slice and top with pineapple salsa. Serve and enjoy.