Citrus Skirt Steak and Pineapple Salsa

Total Time: 1 hr 14 mins

Prep Time: 1 hr
Cook Time: 14 mins

Ingredients:

• 2 lbs skirt steaks
• 1/2 cup green onion, whites included, finely diced into rounds
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 1 tablespoon lime zest
• 1/2 cup fresh squeezed lemon juice1/2 cup fresh squeezed orange juice
• 1/2 cup fresh squeezed lime juice
• 2 garlic cloves, minced
• 1/2 tablespoon gingerroot, grated
• 1/8 teaspoon sea salt
• 1/2 tablespoon cracked black pepper
• 1 pinch garlic salt
• 2 cups fresh pineapple, diced
• 1 cup fresh cilantro, chopped
• 2 tablespoons red onions, finely chopped
• 1 jalapeno, seeded, finely diced (optional)
• 2 tablespoons green onions, whites included, finely diced into rounds
• 2 tablespoons lime juice
• 1 tablespoon agave nectar
• 1 pinch salt
• 1 pinch cracked black pepper

Directions:

1- Heat olive oil in 10" skillet on medium high heat (until almost smoking).

2- Add potatoes, onion and kosher salt.

3- Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover.

4- Cook, turning frequently (and GENTLY) until potatoes are tender, about 20 minutes.

5- Remove cover and cook 6 minutes, turning once after 3 minutes.

6- Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve 3 T oil from pan.

7- In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture.

8- Clean 10" skillet and reheat 3T reserved oil on med/high heat.

9- Put egg mixture in pan. After 2 minutes reduce heat to medium. Cover.

10- Cook until eggs begin to set, 4-6 minutes.

11- Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down).

12- Cook 4-6 minutes until eggs are fully set and golden brown.

13- Flip again if necessary.

14- Turn onto a plate and let it rest for 20 minutes before slicing and serving.

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