Bold, smoky grilled flank steak pairs perfectly with a sweet, tangy tomato-pineapple salsa. A fresh, flavor-packed dish with just the right kick of heat.
Grilled Steak with Tomato-Pineapple Salsa
Makes 4 to 6 servings
Ingredients
- 2 cups quartered assorted cherry or grape tomatoes
- 1 cup diced fresh pineapple
- ¼ cup sliced green onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons kosher salt, divided
- ½ teaspoon minced seeded habanero pepper
- 2 tablespoons firmly packed light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 2¼ pounds flank steak
- Garnish: grilled green onion, lime wedges
Instructions
- In a medium bowl, combine tomatoes, pineapple, sliced green onion, cilantro, lime juice, ½ teaspoon salt, and habanero. Cover until ready to use.
- In a small bowl, stir together brown sugar, garlic powder, onion powder, allspice, cinnamon, black pepper, and remaining 1½ teaspoons salt. Rub mixture all over steak. Let steak stand for 10 minutes.
- Preheat a grill to medium-high heat (350° to 400°), or heat a grill pan over medium-high heat. Grill steak, covered with grill lid or foil, until browned and an instant-read thermometer inserted in thickest portion registers 135°, 6 to 8 minutes per side. Remove from grill, and let stand for 10 minutes. Slice steak, and serve with salsa. Garnish with grilled green onion and lime wedges, if desired.
Notes
Kitchen Tip
Double the tomato-pineapple salsa to enjoy with tortilla chips or as a topping for tacos.
Double the tomato-pineapple salsa to enjoy with tortilla chips or as a topping for tacos.
