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Summer Time Chili Steak with Hawaiian Rice

This 20 minute meal is full of flavor but low on effort. Save leftover cooked white rice for quick weeknight meals like this.



  • 1 1/2 lb. skirt steak
  • 2 tsp. chili powder
  • 1 1/2 tsp. grated lime peel
  • 1/2 tsp. salt
  • 2 c. fresh pineapple, chopped
  • 1 c. packed fresh cilantro leaves, finely chopped
  • 3 c. Cooked white rice


  1. Heat outdoor grill on medium-high.
  2. Rub skirt steak with chili powder, lime peel, and salt. Grill 3 to 4 minutes per side or until desired doneness.
  3. Transfer to a cutting board and let stand 5 minutes. Meanwhile, toss pineapple with the cilantro leaves and white rice.
  4. Thinly slice the steak and serve with rice. Garnish with lime wedges.
About 500 cals, 42 g protein, 45 g carbs, 19 g fat (7 g sat), 2 g fiber, 430 mg sodium.
Beer Pairing Suggestion
Straight up Porter is perfect, or a lighter body American style stout. It’s a common pairing but there are other options too such as a nice big strong Belgian Dark Ale / Quad would do.

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