Mezcal-Marinated Skirt Steak

1. Add the orange zest, lime zest, orange juice, lime juice, mezcal, garlic, serrano chile, and salt to a large bowl. Whisk to combine.
2. Submerge the skirt steak in the marinade. Cover and chill for 1 hour.
3. Bring the bowl out and let sit at room temperature for about 30 minutes. Meanwhile, heat the grill over medium-high heat.
4. Lightly oil the grill. Grill the skirt steak for about 3 minutes, or until a nice crust forms. Flip and continue to cook to your desired doneness, about 3 more minutes for medium.
5. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain. Sprinkle with flaky sea salt and serve with the grilled pineapple salsa (recipe below).

Grilled Pineapple Salsa

1. Coat the roma tomatoes, pineapple slices, greens onions, and serrano chile very lightly in olive oil. Season well with salt.
2. Grill until all of the ingredients are slightly charred and tender (about 3-4 minutes per side for the tomatoes and 2-3 minutes per side for the pineapple, green onions, and serrano). Transfer to a cutting board and let sit until cool enough to handle.
3. Dice the tomatoes, dice the pineapple (discarding the tough core center of each slice), slice the green onions, and mince the serrano.
4. Combine everything in a bowl with the garlic, cilantro, and lime juice. Stir to combine. Season with salt to taste. Serve the salsa warm or at room temperature.