Inspired by the best flavors of the Hawaiian islands, the flank steak is rubbed with coffee and garlic before getting grilled and served with a pineapple salsa on the side. —Alexandra Hedin
fresh grated ginger
fresh grated garlic
finely ground coffee
can chopped pineapple, juice reserved
red onion, thinly sliced
lime, juiced and zested
jalapeno, seeds removed and thinly sliced
can coconut milk
1 1/2 cups
In This Recipe
Pour rice, coconut milk, and 2 cups water into a pot on the stove. Bring to a boil. Reduce the heat and simmer about 20 minutes until all liquid is absorbed.
Rinse and pat dry flank steak. In a small bowl, combine together half of the ginger, half of the garlic, coffee, and salt and pepper. Rub mixture all over steak getting into the crevices on both sides.
Preheat grill to high heat. Place steak on the grill and cook 6-8 minutes on each side until internal temperature reaches 160 degrees for medium doneness. Remove from grill and let rest 10 minutes. Slice thinly against the grain.
In a bowl, mix together pineapple, avocado, mango, and onion. Toss with the zested and juiced lime, jalapeño, and chopped cilantro and let rest 10 minutes.
Combine together soy sauce, pineapple juice, and remaining ginger and garlic in a small saucepan. Bring to a boil and continue cooking until reduced by half. Pour glaze over sliced steak.