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Flank Steak with Pineapple Salsa




Source of Recipe


Internet


List of Ingredients




1 tomato, diced
1 cup diced pineapple
1 ripe avocado, diced
3 tablespoons chopped fresh cilantro leaves
1 flank steak (about 1 1/2 to 2 pounds)
2 garlic cloves, minced
1 cup pineapple juice
2 teaspoons chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper


Recipe



To make the salsa, combine the tomato, pineapple, avocado, and cilantro in a small bowl. Then set it aside. Mix the steak, garlic, pineapple juice, and chili powder in a small bowl. Cover and refrigerate for at least 1 hour and no longer than 4 hours. (Really - 4 hours is the limit. The pineapple will turn it mushy.) Prepare the grill or broiler. Remove the steak from the marinade, dry it with a paper towel, and sprinkle with the salt and pepper. Place the steak about 6 inches away from the heat and cook for 3 to 5 minutes, depending upon how thick the steak is and how rare you want it. Serve immediately with the salsa. Serves 3 to 4.