Got a Wagyu skirt steak and want to impress without overthinking it? This recipe brings the fire: we grill the steak hot and fast for a juicy center and that perfect crust. On the side (or right on top), a tropical twist, grilled pineapple pico de gallo with tomato, red onion, cilantro, and a splash of lime. Fresh, bold, and rich Wagyu flavor. Perfect to share… or not.

Recipe for Grilled Wagyu Skirt Steak with grilled pineapple pico de gallo

Ingredients

• 1 pack of Campo Grande Wagyu skirt steak
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 slices fresh pineapple (½ inch thick each)
• ½ cup cherry tomatoes, diced
• ¼ cup red onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of ½ lime

Preparation

1. Preheat your grill to high heat (around 400°F). While it heats up, remove the Wagyu skirt steak from the fridge and let it come to room temperature (about 1 hour). If the steak still has the thin outer membrane, peel it off gently with your hands, it's easiest to do while the meat is cold.
2. Grill the pineapple slices for 2–3 minutes per side, until caramelized and lightly charred. Remove from the grill, let cool slightly, then dice into small cubes.
3. In a bowl, combine the grilled pineapple, diced cherry tomatoes, red onion, and chopped cilantro. Add the olive oil, lime juice, salt, and black pepper. Mix gently and set aside.
4. Season the steak generously on both sides with salt and freshly ground black pepper. Grill over high heat for 2–4 minutes per side, depending on your desired doneness (2–3 minutes for rare 120–125°F
   , 3–4 for Medium Rare 130–135°F). You're aiming for a deep, flavorful crust.
5. Let the steak rest for 5 minutes. Then cut it into 2–3 manageable sections. Slice each section against the grain into smaller strips, this helps with tenderness and makes it easier to eat.
6. Plate the steak and spoon the grilled pineapple pico de gallo on top or on the side. Finish with a squeeze of fresh lime juice, if you like.