Friday, July 24, 2009

Lime-marinated Flank Steak with Pineapple Salsa

My brother in-law came to town. He had a hankering for some family time. His wife was going to be out of town for the week on business and he would be at home alone with the dog. So him and Sophelia the Yorkie packed up and came for a visit. Before he came, he called me and asked if I would make him food. Since it's kind of my thing, I obliged. I have had this recipe simmering in the back of my mind for a while and I figured my brother in-law would be a good excuse to give it a go. It turned out to be a success. Simple ingredients, bold flavors and quick prep. The only problem was trying to get Van to stop throwing his little bits of flank steak at Sophie.


Megan, confession, your sweet canine had all sorts of bad food. Bacon, both raw and cooked, pulled pork, turkey pastrami and flank steak. She probably came home with a chubby middle.


I like my steak medium rare- but more on the rare side.

1/3 cup olive oil
2 Tbsp honey
2 Tbsp soy sauce
2 limes, juiced
1 Tbsp white vinegar
1 garlic clove, minced
1/2 tsp kosher salt
A few grinds black pepper
1 lb flank steak

In a plastic bag, combine the olive oil, honey, soy sauce, lime juice, white vinegar, garlic, salt and pepper. Squish the bag around to combine. Add the steak and marinate in the fridge for 6 hours or overnight. Put marinade bag out on the counter an hour before grilling to bring the steak to room temperature.

Heat grill to medium high. Add the meat to the grill. Cook on each side for about 5-7 minutes for medium rare. Remove steak from the grill and let rest for 10 minutes before slicing. When slicing, cut against the grain. Serve with pineapple salsa.

For the salsa:
1 pineapple, peeled and diced
2 jalapenos, seeded and finely minced
1 lime, juiced
1 bunch cilantro, chopped
1/2 red onion, diced
1/4 tsp chili powder
1 tsp kosher salt

Combine all ingredients. Mix well. Let sit in the fridge for a few hours, so the flavors develop.

Yields 4 flank steak servings.

Served with this: grilled nectarines, green salad

Rookie's Notes: Make the marinade and the salsa at the same time. Then when meal time comes, all you have to do is make a simple side. Plus, the pineapple salsa will get a chance to get friendly and delicious. But whatever you do, don't taste the pineapple salsa before you serve it. It might not make it to the table, especially if there happen to be any tortilla chips lying around.

7 comments:

My Sensei said...

Pineapple Salsa must make such a great accent to this meal! And it is so easy to make...looks delicious!

Mike and Jill said...

Adding this one to our list to try! And now that we are in the 'burbs we're getting a grill-yay!
As always, looks super yummy. I should really eat in the mornings before I read your blog.
j

Barbara Bakes said...

I definitely need to try this one!

Ingrid said...

Your B-in-L sounds a bit like my brother, Ryan (who lives 5 mins from me). Whatever reason he has for coming over and no matter the time his visit is preceeded with a call and a question...did I cook, is there any leftover, or can I "whip him up something, he's hungry". Did I mention he lives 5 mins from me? So these calls/visits happen regularly. On his way home from my house he likes to call my Honey, Joe to let him know dinner was good and that he, Ryan ate Joe's portion.

Your flank steak looks like something Ryan would like! :)
~ingrid

Snooky doodle said...

ha you really made me laigh with your confession! :) this steak looks delicious! Nice flavours!

T&C said...

Your sister's dog really is the cutest thing I have ever seen...no really.

Lisa Michelle said...

This looks so delicious, I'm bookmarking it! Also, I just read the post above this one, and chuckled at the thought of bottom of the water glass messages. Great idea! If you put them in alcoholic drinks, people would be wasted within minutes..LOL