Pineapple Chili Flank Steak Recipes

CHILI-LIME FLANK STEAK

Steps:

• Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
• Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.

PINEAPPLE STEAK STIR FRY

Steps:

• Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar in a mixing bowl until blended. Adjust the sugar to taste.
• Place the steak strips in a large, resealable plastic bag. Pour in the pineapple juice mixture and seal the bag. Turn the bag gently to evenly coat steak with the marinade. Refrigerate 3 to 4 hours.
• Bring water to a boil in a saucepan over medium-high heat. Add the rice and stir. Reduce heat, cover and simmer 20 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Remove steak strips from marinade and place in the skillet. Cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. Remove from the heat, cover and keep warm.
• Place the pineapple chunks in a separate skillet. Cook over medium heat until slightly soft and heated through, about 4 minutes. To serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

CHILI FLANK STEAK

Steps:

• In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.

GRILLED CHILE FLANK STEAK WITH SALSA

Steps:

• In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
• To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
• Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
• When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
• Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.

GRILLED CHILE-LIME FLANK STEAK SOFT TACOS WITH PINEAPPLE SALSA

Steps:

• For the marinade: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.
• For the salsa: Light a charcoal grill about 30 minutes before you're ready to cook or preheat a gas grill to medium-high.
• Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any "eyes" with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs.
• Place the pineapple slabs on the hot grill and grill until the fruit is just beginning to show some browning, 1 to 2 minutes per side, 4 to 5 minutes per side if you want it charred.
• Let the pineapple cool for a few minutes, then dice. In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice, vinegar, olive oil, salt, and chile and blend well.
• To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing.
• Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.
• Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.

PINEAPPLE MARINATED FLANK STEAK

Steps:

• Place steak in a large zip-top plastic freezer bag.
• Combine 1 cup soy sauce, pineapple juice, and next 4 ingredients, stirring until sugar dissolves; pour over steak.
• Seal bag, and chill at least 1 hour or up to 8 hours, turning occasionally. Remove steak from marinade, discarding marinade.
• Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing; cut steak diagonally across the grain.

GRILLED CHILI FLANK STEAK WITH CHIPOTLE-TOMATILLO SALSA

Steps:

• Mix together garlic, brown sugar, chili powder, pepper, salt, and cumin until blended. Spread a heavy coating of the spice blend over both sides of flank steak and place in a large glass baking dish. Cover the dish with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
• Preheat one side of an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the refrigerator and brush lightly with 1 tablespoon oil.
• Place steak on the hot side of the grill, cover, and cook for 5 minutes. Flip steak, cover, and cook another 5 minutes. Move steak to to cooler side of the grill, cover, and cook until desired doneness, about 2 to 5 minutes longer. Remove from the grill and let rest for 15 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spread tomatillos and garlic cloves on a baking sheet and drizzle lightly with 1 tablespoon oil.
• Roast in the preheated oven until vegetables are soft, 10 to 15 minutes. Remove vegetables from the oven and cool slightly, about 5 minutes.
• Scoop tomatillos and garlic into the bowl of a food processor or blender. Add chipotle peppers and remaining 1 tablespoon olive oil; pulse until blended but still slightly chunky. Pour into a serving dish and let cool.
• Slice flank steak thinly against the grain and serve with salsa.

PACIFIC RIM FLANK STEAK

Steps:

• In a medium glass dish, stir together the marinade ingredients. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally.
• Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
• Remove the beef from the dish, discarding the marinade. Transfer the beef to the broiler rack.
• Broil 4 to 6 inches from the heat for 3 to 7 minutes on each side, or to the desired doneness (3 to 5 minutes on each side for medium rare, 4 to 7 minutes on each side for medium). Transfer the beef to a cutting board. Cut diagonally across the grain into very thin slices.
• Cook's Tip
• If you plan to make the steak salad, you will see that it calls for pineapple chunks canned in their own juice. That juice is too mild for the steak marinade, which is why we don't use it in this recipe. Regular canned pineapple juice will provide considerably more flavor.
• Cook's Tip on Chili Garlic Sauce or Paste
• Chili garlic sauce is a deliciously spicy blend of coarsely ground chiles and garlic. It is interchangeable with chili garlic paste, which includes the same ingredients plus vinegar. Look for these products in the international section of most major supermarkets. Try adding them to a variety of foods, such as chicken, fish, beef, and pasta.
• Nutrition information
• (Per serving)
• Calories: 162
• Total fat: 6.5g
• Saturated: 3.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 48mg
• Sodium: 77mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g
• Protein: 23g
• Calcium: 4mg
• Potassium: 222mg
• Dietary Exchanges
• 3 lean meat