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Fiesta Grilled Flank Steak

 Fiesta Grilled Flank Steak
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
4 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 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


  • 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.
  • In a small bowl, combine the pineapple, salsa, avocado, green onion
  • and cilantro. Cover and chill until serving.
  • 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°).
  • Let stand for 5 minutes; thinly slice across the grain. Serve with

2 of 2

Fiesta Grilled Flank Steak (continued)

Directions (continued)

  • salsa. Yield: 4 servings.
Nutritional Facts: 3 ounces cooked beef with 1/2 cup salsa equals 274 calories, 15 g fat (4 g saturated fat), 54 mg cholesterol, 322 mg sodium, 12 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 fruit.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.