Ingredients Jump to Instructions ↓

  1. 1 1/2 cups finely chopped fresh pineapple or drained canned crushed pineapple

  2. 1 cup unsweetened pineapple juice

  3. 1/2 medium red onion, sliced

  4. 3 tablespoons chopped fresh cilantro

  5. 1 tablespoon chili powder

  6. 1 tablespoon reduced sodium soy sauce

  7. 1 tablespoon red wine vinegar

  8. 2 garlic clove, minced

  9. 2 teaspoons olive oil

  10. 2 teaspoons minced jalapeno

  11. 3 drops hot pepper sauce

  12. 1 (1 1/2 lb) flank steak, trimmed

  13. 1/2 cup reduced-sodium beef broth

  14. 6-8 shallot, roasted and torn into small pieces

Instructions Jump to Ingredients ↑

  1. Combine pineapple juice, onion, lime, cilantro, chili powder, soy sauce, vinegar, garlic, oil, jalapeno, and pepper sauce in zip-lock bag.Add the steak to the bag, squeeze out air, and seal.Turn to coat.Refrigerate 2 hrs to overnight.Spray grill rack with nonstick spray.Remove steak from marinade, scraping off any excess.Grill 5 inches from heat about 5 minute per side or until done.Let stand 10 minute.

  2. Meanwhile, transfer marinade to saucepan and bring to a boil.Add broth and simmer 5 minute.Take sauce and add more lime juice, pepper sauce, or cilantro to taste.Slice steak thinly on an angle across the grain.Serve, topped with sauce and sprinkled with shallots.

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