Author Notes
I think the flavor of grilled steak and pineapple is one of the best summertime combinations out there. So, I decided to experiment a little bit and see if I could create a tasty pineapple marinade for a flank steak and then compliment it with a fresh salsa. I did learn a one very important thing in testing this - make sure your cut of steak is not too thin. We lost the first steak through the grill grates!
Also, I use flat leaf parsley in this recipe but for people who are fans of cilantro I'm sure it would taste great. Unfortunately I am one of those people that is completely turned off by the flavor of cilantro. —There'sAlwaysPie
Ingredients
- Marinated Flank Steak
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2 pounds
flank steak - trimmed - make sure it's not a real thin steak.
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1/2
a fresh pineapple chopped
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3
scallions chopped
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2-3 tablespoons
fresh lime juice - 1/2 a lime
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2 tablespoons
cumin
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Handful of chopped flat leaf parsley
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Salt and pepper to taste
- Pineapple Mango Salsa
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1/2
of a fresh pineapple - small diced - you can use the other half of the pineapple you used in the marinade!
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1/2
of a fresh mango - small diced
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1/2
of a jalapeno pepper, seeds removed, minced - you can add more depending on your taste.
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1/4 cup
red onion - minced
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2-3 tablespoons
fresh lime juice - other half of the lime from the marinade
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Handful of flat leaf parsley chopped
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Salt and pepper to taste
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8-10
corn tortilla shells
Directions
- Marinated Flank Steak
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Add all ingredients except steak to a food processor or blender and puree.
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Place steak and marinade in a gallon size freezer bag, seal and shake.
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Marinate steak in fridge for 4-6 hours.
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Place steak on hot grill and cook on each side for 5-7 minutes or until cooked how you like it. Let rest for a few minutes and then cut thinly against the grain.
- Pineapple Mango Salsa
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Mix all ingredients together, cover and refrigerate for a few hours to let flavors blend.
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Serve with steak and tortillas.
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