Lunch: Grilled Skirt Steak with Charred Zucchini and Pineapple Salad

Make it gluten-free: swap the flour tortillas for corn tortillas warmed on the grill for about 15 minutes per side.

This recipe includes fertility superfoods such as:

Lemon, Pineapple

Health and fertility benefits of Grilled Skirt Steak with Charred Zucchini and Pineapple Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

2 scallions, thinly sliced
1 large jalapeño (seeded for less heat, if desired), thinly sliced
2 tbsp. olive oil
kosher salt
Pepper
4 small zucchini (about 1 pound), trimmed and halved lenthwise
1 (1/2 pound) pineapple, skin removed, cut into1/4-inch thick rounds
1 (1 1/2 pound) skirt steak, cut crosswise into 6-inch pieces
1 lemon, halved
1/2 c. fresh cilantro
Grilled flour tortillas for serving

Instructions

Heat grill to medium-high. In a large bowl, toss together the scallions, jalapeño, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper.
Brush the cut sides of the zucchini and the pineapple rounds with the remaining tablespoon of oil. Season the zucchini with 1/4 teaspoon each salt and pepper. Season the steak with 1/4 teaspoon each salt and pepper.
Grill the steak to desired doneness, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing. Grill the zucchini and pineapple until just tender, 2 to 5 minutes per side; transfer to a cutting board. Grill the lemon halves cut-side dow until charred, about 2 minutes.
Slice the zucchini into 3/4-inch thick pieces and cut the pineapple into 3/4-inch pieces. Add to the bowl with the scallion jalapeño mixture. Squeeze the juice from the lemon halves over the top, add the cilantro and toss to combine. Serve with the steak and tortillas, if desired.

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