Ingredients
Marinade
- 1/3 cup extra virgin olive oil
- 2 cloves garlic (minced)
- 2 Tablespoons lemon juice (about 1 lemon)
- 1/4 cup coconut aminos or low-sodium soy sauce
- 1/3 cup fresh pineapple juice (canned works too)
- 4 Tablespoons maple syrup (divided)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Steak and Vegetables
- 2 lb flank steak (skirt steak or flat iron steak make good substitutes)
- 1 medium pineapple (cut into spears, about 10-12)
- 1 Tablespoon maple syrup
- 1 jalapeno (minced)
- 1 red bell pepper (cut into rings or thick strips)
- 1/2 red onion (diced)
- 2 Tablespoons lime juice (about 1 lime)
- 2 Tablespoons fresh chopped cilantro
- 1 teaspoon kosher salt
Instructions
- Marinate the steak (2 hrs): In a gallon freezer bag or bowl, combine extra virgin olive oil, minced garlic, lemon juice, coconut aminos, fresh pineapple juice, 2 tablespoons maple syrup, kosher salt, and pepper. Stir or shake to mix thoroughly. Add the flank steak and ensure it’s evenly coated. Seal and refrigerate for 2 to 4 hours to let flavors infuse.
- Prep the pineapple (5 min): When ready to cook, slice the pineapple spears and place them in a bowl or bag. Add the remaining 2 tablespoons of maple syrup and toss well to coat the pineapple, enhancing caramelization during grilling.
- Grill steak and veggies (10 min): Preheat your grill to high heat, about 450°F. Remove the steak from the marinade, shaking off excess liquid. Grill the flank steak with the lid closed for around 4 to 5 minutes per side until the internal temperature reaches 130°F (medium-rare). At the moment you flip the steak, place the pineapple spears and red bell pepper on the grill, cooking each side for about 3 minutes to achieve a charred sweetness.
- Rest (10 min): Transfer the cooked steak, pineapple, and peppers to a clean cutting board and let them rest undisturbed for 10 to 15 minutes. This resting period allows the meat juices to redistribute, ensuring tenderness and moisture.
- Make pineapple salsa (10 min): While the steak rests, finely chop the grilled pineapple spears and red bell peppers. Combine them in a medium bowl with minced jalapeno, diced red onion, lime juice, chopped cilantro, and kosher salt. Stir gently to blend all flavors into a fresh, tangy salsa.
- Serve: Thinly slice the rested steak against the grain for optimal tenderness. Serve alongside the grilled pineapple salsa for a bright, summery flavor combination that complements the savory steak perfectly.
Notes
- You can use canned pineapple juice if fresh is unavailable, but fresh juice will provide a brighter flavor.
- For preferred doneness other than medium-rare, adjust grilling time accordingly and use a meat thermometer to check internal temperature.
- Skirt or flat iron steak are great alternatives if flank steak isn’t available.
- Make sure not to overcrowd the grill to ensure proper searing and caramelization of both meat and vegetables.
- Letting the steak rest after cooking is crucial for juicy, tender results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
