Grilled Flank Steak with Pineapple Salsa
This dish expertly combines savory marinated flank steak with a refreshing pineapple salsa for a delightful tropical experience.
Ingredients
For the Flank Steak
- 1.5 pounds flank steak
- 0.25 cup soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
For the Pineapple Salsa
- 1 cup fresh pineapple, diced
- 0.5 medium red onion, finely chopped
- 1 whole jalapeño, seeded and diced (optional) for heat
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, juiced
- Salt to taste
Instructions
Marinating the Flank Steak
- In a bowl, combine soy sauce, olive oil, brown sugar, minced garlic, black pepper, cumin, and smoked paprika.
- Place the flank steak in a resealable bag and pour the marinade over it.
- Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preparing the Salsa
- In a medium bowl, mix together diced pineapple, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt.
- Set the salsa aside to let the flavors meld.
Grilling the Steak
- Heat your grill to medium-high heat. Ensure it’s clean and lightly oiled.
- Remove the flank steak from the marinade, letting the excess drip off.
- Grill the steak for about 6–8 minutes per side for medium-rare, or until it reaches desired doneness.
Serving
- After grilling, let the steak rest for 5–10 minutes before slicing.
- Slice against the grain for the best texture.
- Top the sliced steak with the vibrant pineapple salsa and enjoy!
Notes
Use fresh ingredients for the best flavor. Adjust spice levels based on personal preference. Don’t overcook the flank steak to maintain tenderness.