UBS In Person Cooking Class: Steak Tacos with Charred Pineapple Salsa

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Chili Spice Rubbed Skirt Steak

Serves 4

2 garlic cloves, minced

1 tsp ground cumin

1 tsp chipotle or guajillo chili powder

1 tsp sweet paprika

½ tsp onion powder

½ tsp dried Mexican oregano

Kosher salt and freshly ground black pepper

1 lime, juiced

2 tbsp high heat cooking oil

1 ½ lb skirt steak

1. Combine garlic, spices, and sugar in a mixing bowl and season salt and pepper. Squeeze in lime juice and add about 1 tbsp oil; mix well. Add steak and turn to coat evenly. Let sit at room temperature for 20 – 30 minutes or in the refrigerator for up to 2 hours (bring to room temperature before cooking, if refrigerated). Flip steak once or twice as it sits.

2. When ready to cook, heat a grill or grill pan to high heat; clean and oil grates. Lightly pat moisture off steak, but do not wipe off spices. When grill is smoking, place steak on grill and fold thin edge over to create an even thickness. Cook undisturbed until charred, about 3 minutes.

3. Flip and cook on the other side for 3 – 5 minutes for medium rare. Let steak rest 5 minutes and slice against the grain.

Charred Pineapple Salsa

1 pineapple, peeled, cored and sliced into long ½” planks

1 red bell pepper

1 jalapeno or serrano chile

Cooking Oil, Kosher Salt

½ red onion, diced, or 1 bunch scallions, sliced

1 bunch cilantro leaves, chopped

1 – 2 limes

1. Prepare your grill, cleaning and oiling the grates and preheating the grill. Toss pineapple planks, bell pepper, and chile with oil and season with salt. Add produce to grill and cook until lightly charred and caramelized, about 2 – 4 minutes per side (alternatively, use a broiler).

2. Remove pineapple to a plate and set aside. To finish peppers, transfer charred peppers to a bowl and cover or wrap to allow peppers to steam. After about 5 minutes, remove peppers from the bowl and peel charred skin away, using the dull side of the knife to scrape the bits off.

3. Dice the skinned bell pepper and mince the hot chile; add to a mixing bowl. Dice the pineapple and add to the mixing bowl with the peppers. Add red onion or scallions, cilantro, and the zest and juice of 1 lime. Season and toss gently; taste and add more salt or lime to your liking.

*For a brighter, fresher flavor: only char the pineapple, keep the peppers raw.