It’s grilling season in my neighborhood. Most every evening, a sniff outdoors reveals a trace of barbecue smoke, a faint whiff of pecanwood, or the scent of Italian dressing dripping onto hot charcoal briquettes.
Right now, sirloin flap steak is in heavy rotation on my Mini Big Green Egg. I go back to this cut again and again because it isn’t overly fatty, is readily available, and has a texture perfect for thin slicing (think tacos and fajitas). Marinated in a simple blend of pineapple juice, soy sauce, and garlic, sirloin flap grills to medium/medium-rare in 15 minutes or less when cooked at 500 degrees, making it faster to cook than boneless, skinless chicken.
Grilled pineapple salsa
- 1 or 2 rings fresh pineapple, cored
- pinch of dark brown sugar
- 10-12 cherry or grape tomatoes, quartered
- 1 T finely chopped cilantro
- 1 T finely chopped flat chinese chives (or minced red onion, if preferred)
- juice of 1 lime
- 1 jalapeno pepper, seeds removed, minced (optional)
- Salt & black pepper to taste
Sprinkle the pineapple rings with brown sugar; grill for 3-5 minutes over a hot charcoal fire until slightly charred and softened. Allow to cool briefly,then chop coarsely and place in a mixing bowl. Add remaining ingredients and stir. Season with salt and black pepper as desired. Spoon over grilled meats or poultry. Yield: garnish for 4 soft tacos.