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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
  • Total Time
    Prep: 20 min. + marinating Grill: 15 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • In a shallow dish, 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 dish and turn to coat. Cover; 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. Lightly oil 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
  • Let stand for 5 minutes; thinly slice across the grain. Serve with salsa.
Nutrition 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.

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