Skirt Steak with Grilled Pineapple Chow

• ⅓ cup extra-virgin olive oil, plus more for grill
• 1½ lb. skirt steak

Kosher salt, freshly ground pepper

• 10 garlic cloves
• 2 scallions
• 4 culantro leaves or ¼ bunch cilantro
• ½ Scotch bonnet or habanero chile
• ¼ cup fresh lime juice
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. sugar
• 1 large pineapple
• 4 culantro leaves or ¼ bunch cilantro
• 1 garlic clove
• ½–1 Scotch bonnet or habanero chile
• 1 lime

Kosher salt

1. 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.
2. 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.
3. 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.
4. 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.