Skirt Steak With Grilled Pineapple Chow

Prepare a grill for medium-high heat; oil grate. Cut 1½ lb. skirt steak into 4 pieces and pat dry with paper towels. Season both sides liberally with salt and pepper and place in a baking dish or large shallow bowl.

Coarsely chop 10 garlic cloves. Remove dark green parts from 2 scallions; discard. Coarsely chop white and pale green parts of scallions. Coarsely chop 4 culantro leaves or the leaves and tender stems from ¼ bunch cilantro to measure ¼ cup. Remove stem from ½ Scotch bonnet or habanero chile; cut in half and remove seeds if desired. Transfer garlic, scallions, culantro, and chile to a blender and add ¼ cup fresh lime juice, 1 Tbsp. apple cider vinegar, and 1 Tbsp. sugar; blend until smooth. With motor running, gradually add ⅓ cup extra-virgin olive oil in a steady stream. Pour one third of sauce over steak and turn pieces to coat. Set remaining garlic sauce aside.

Grill steak until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, about 4 minutes per side. Transfer to a cutting board and immediately pour half of reserved garlic sauce over. Let rest 5–10 minutes.

Peel and core 1 large pineapple, then cut lengthwise into 8 wedges. Grill pineapple wedges until grill marks appear, about 4 minutes per side. Transfer to a clean cutting board and coarsely chop. Transfer pineapple to a medium bowl.

Finely chop 4 culantro leaves or ¼ bunch cilantro or the leaves and tender stems from ¼ bunch cilantro to measure ¼ cup. Finely chop 1 garlic clove. Remove seeds from ½–1 Scotch bonnet or habanero chile and remove seeds if desired, then finely chop. Add culantro, garlic, and chile to bowl with pineapple. Cut 1 lime in half and squeeze juice into bowl; toss to combine. Season pineapple chow with kosher salt.

Slice steak against the grain and arrange on a platter. Drizzle remaining reserved garlic sauce over. Serve with pineapple chow.