Paleo Plan

Recipes

Grilled Flank Steak with Pineapple Salsa


Here is a quick and easy dinner that you can make right on the grill.

Ingredients

  • 1 lb flank steak, preferably grassfed
  • 2 tsp olive oil
  • 1 tsp chipotle powder
  • 4 slices of pineapple or pineapple rings
  • 1 1/4 C chopped red bell peppers
  • 1/2 C chopped red onion
  • 1/4 C chopped cilantro
  • 2 Tbsp lime juice

Instructions

  1. Prepare  the grill. (you can broil this in a pan as well)
  2. mix oil and chipotle powder in a small dish.
  3. Brush onto both sides of the steak, then grill for around 5 minutes on one side. (or 3 minutes under the broiler)
  4. Flip and continue to grill for around 3 minutes more. (or about 2 minutes under the broiler)
  5. Remove to a plate and cover for 10 minutes.
  6. Grill the pineapple rings for 2-3 minutes per side.
  7. Cute the pineapple into small chunks and place in a bowl.
  8. Add the remaining ingredients.
  9. Slice the steak thinly, serve with the salsa.
  10. Serves 4

This recipe inspired in part or in whole from here.

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5 Responses to “Grilled Flank Steak with Pineapple Salsa”

  1. on December 28th, 2009 at 7:32 pm Clear Lake CrossFit Says:

    We grilled the bell pepper and onion as well, and it was wonderful. First of your recipes, and happy so far. Thank you!

  2. on March 23rd, 2010 at 4:43 pm Charleo Says:

    I thought this was quite tasty. I didn’t have any cilantro unfortunately, but it was still good.

  3. on April 7th, 2010 at 10:32 pm willnuse Says:

    Works really well with pork tenderloin as well.

  4. on May 11th, 2010 at 7:42 am Jean Says:

    This was fabulous and a big hit at my dinner party. I made extra salsa because it keeps for several weeks in the refrigerator. This way I only needed to make the meat. It is great with pork, chicken and fish.

  5. on August 17th, 2010 at 5:08 pm Noctiluca Says:

    Absolutely to die for! I LOVED it! The pineapple salsa is just awesome. Tasted pretty good on some left over fish too but definently a match for a meatier meat.

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