Fiesta Grilled Flank Steak Recipe
Fiesta Grilled Flank Steak Recipe photo by Taste of Home
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Fiesta Grilled Flank Steak Recipe

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Whether you broil this tasty steak—or slap it on the grill, the acid in the marinade’s lime and pineapple juice will help tenderize it. Pair with sweet potatoes for a colorful, hearty summer hit! —Roxanne Chan, Albany, California
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3 ounces cooked beef with 1/2 cup salsa: 274 calories, 15g fat (4g saturated fat), 54mg cholesterol, 322mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 fruit.


  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.
Originally published as Fiesta Grilled Flank Steak in Healthy Cooking June/July 2011, p56

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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zamchik User ID: 5546002 194569
Reviewed Jul. 20, 2013

"A nice flair on the traditional grilled steak. Absolutely delicious."

sue_242 User ID: 162815 123599
Reviewed Jul. 20, 2011

"Better than restaurant quality flavor. Tender, juicy and it still had that wonderful beef flavor."

torpey User ID: 1763810 178906
Reviewed Jul. 11, 2011

"This was really a fun way to serve flank steak. The salsa was really good. I used regular salsa instead of the verde and that too worked fine. I grilled the sliced sweet potatoes, and it did look nice."

mjlouk User ID: 1712085 123598
Reviewed Jun. 19, 2011

"I need to make this again. I didn't let it marinate long enough and the meet was a little tough. But the salsa on top was fantastic!"

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