Teriyaki Skirt Steak with Pineapple Relish

2 tablespoons pineapple juice (from container

of fresh pineapple)

1⁄2 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon grated fresh ginger

2 teaspoons rice vinegar

1 teaspoon dark sesame oil

11⁄2 lb skirt steak (or use flank steak)

1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground

pepper

11⁄2 cups chopped fresh pineapple

2 green onions, chopped

1 large jalapeño pepper, seeded and minced

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2 (12-oz) packages steam-in-bag sugar snap

peas

2 tablespoons butter

1 teaspoon grated orange rind

1 tablespoon orange juice

1⁄2 teaspoon salt, 1⁄2 teaspoon pepper

Combine pineapple juice, soy sauce, honey,

ginger, vinegar, and oil in a large zip-top plastic

freezer bag; add steak. Seal and refrigerate 30

minutes to 2 hours. Preheat grill to medium-
high heat. Remove steak from marinade,

reserving marinade; sprinkle steak with salt and

pepper. Boil marinade in a small saucepan 5

minutes or until thickened. Grill steak, covered

with grill lid, 4 minutes per side or to desired

degree of doneness, basting with cooked

marinade. Combine pineapple, green onions

and jalapeño; serve with steak.

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Microwave peas according to package

directions; transfer to a serving bowl. Stir in

butter, orange rind, orange juice, salt and

pepper; toss well to coat. Serve with steak.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MEGANKATE1982.