Fiesta Grilled Flank Steak |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Whether you broil this tasty steakâor slap it on the grill, the acid in the marinadeâs lime and pineapple juice will help tenderize it. Pair with sweet potatoes for a colorful, hearty summer hit! âRoxanne Chan, Albany, California Ingredients:
1/2 cup unsweetened pineapple juice |
1 tablespoon lime juice |
1/2 teaspoon garlic salt |
1/2 teaspoon ground cumin |
1 beef flank steak (1 pound) |
1 cup cubed fresh pineapple |
1/2 cup salsa verde |
1 medium ripe avocado, peeled and cubed |
1 green onion, finely chopped |
1 tablespoon minced fresh cilantro |
Directions:
1. In a large resealable plastic bag, combine the pineapple juice, lime juice, garlic salt and cumin. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. In a small bowl, combine the pineapple, salsa, avocado, green onion and cilantro. Cover and chill until serving.
3. Drain beef and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Let stand for 5 minutes; thinly slice across the grain. Serve with salsa. Yield: 4 servings.
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