Grilled Wagyu Outside Skirt Steak with Charred Pineapple Pico de Gallo

A beautifully marbled wagyu outside skirt steak doesn’t need much: just fire, salt, and precision. Cooked hot and fast, this cut develops a deep crust while staying rare and juicy inside. The richness of the beef pairs perfectly with a bright, smoky-sweet pineapple pico de gallo. It’s simple and all about contrast.

FEATURED CUT

Wagyu Outside Skirt Steak

$49.00 9-11 oz

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Ingredients

For the Steak: 

• 1 pack of Campo Grande Wagyu Outside Skirt Steak
• Salt, to taste
• freshly ground black pepper, to taste

For the charred Pineapple Pico de Gallo: 

• 4 oz fresh pineapple, sliced
• 1 medium tomato, finely diced
• 2 tablespoons red onion, finely diced
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
  

Preparation

1. Let it sit at room temperature for about 1h. Pat the steak dry with paper towels. Season evenly with salt and pepper on both sides. Heat your grill to high heat .
2. Place pineapple slices directly on the grill. Cook for 2-3 minutes per side until lightly charred. Remove, let cool slightly, then finely dice.
3. In a bowl, combine grilled pineapple, tomato, red onion, and cilantro. Add olive oil, salt, and pepper. Mix well and set aside.
4. Place the steak on the grill over direct heat. Cook for 2–3 minutes per side for a hard sear. Target internal temperature: 120°F-130°F (rare, cool red center). Remove from grill and let rest for 5 minutes. This allows juices to redistribute.
5. Identify the grain (muscle fibers running lengthwise). Slice thinly against the grain for maximum tenderness.
6. Arrange sliced steak on a plate. Spoon the charred pineapple pico de gallo over or alongside. Finish with a drizzle of olive oil if desired.
   
   FEATURED CUT

   

   Wagyu Outside Skirt Steak

   $49.00 9-11 oz

   QUICK ADD