Grilled Flank Steak with Pineapple Marinade and Salsa Recipe
This flavorful Flank Steak with Pineapple Marinade recipe delivers a perfect balance of savory, sweet, and tangy flavors. Marinated in a vibrant blend of fresh pineapple juice, garlic, lemon, coconut aminos, and maple syrup, the flank steak is grilled to juicy, medium-rare perfection alongside grilled pineapple spears and bell peppers. Topped with a fresh pineapple salsa enhanced with jalapeño and cilantro, this dish is a deliciously refreshing and satisfying meal ideal for summer grilling or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
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 pineapple juice works too)
- 4 tablespoons maple syrup, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 lb flank steak (skirt steak or flat iron steak are good swaps)
Grilled Pineapple and Vegetables
- 1 medium pineapple, cut into spears (about 10-12 spears)
- 1 tablespoon maple syrup
- 1 red bell pepper, cut into rings or thick strips
Pineapple Salsa
- 1 jalapeño, minced
- 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 a bowl, combine the olive oil, minced garlic, lemon juice, coconut aminos, fresh pineapple juice, 2 tablespoons of maple syrup, kosher salt, and black pepper. Mix all marinade ingredients well. Add the flank steak to the bag or bowl and turn or shake to coat the meat evenly. Seal and refrigerate to marinate for 2 to 4 hours, allowing the flavors to deeply infuse.
- Prep the pineapple (5 min): When ready to cook, slice the pineapple spears if needed and place them in a bowl or bag. Add the remaining 2 tablespoons of maple syrup and toss the pineapple spears gently to coat them in the syrup, enhancing their natural sweetness for grilling.
- Grill steak and veggies (10 min): Preheat your grill to high heat, about 450°F. Remove excess marinade from the steak by shaking it off. Place the flank steak on the grill with the lid closed. Grill for about 4-5 minutes on each side, or until the internal temperature reaches 130°F for a medium-rare finish (about 10 minutes total). At the time you flip the steak, add the pineapple spears and red bell pepper to the grill and cook them for about 3 minutes on each side until nicely charred and tender.
- Rest (10 min): Transfer the grilled flank steak, pineapple spears, and peppers to a clean cutting board. Let them rest for 10 to 15 minutes to allow the juices to redistribute through the meat and enhance tenderness and flavor.
- Make pineapple salsa (10 min): While the steak is resting, finely chop the grilled pineapple spears and red bell peppers. Combine them in a medium bowl with the minced jalapeño, diced red onion, lime juice, fresh cilantro, and kosher salt. Stir well to blend the bright, fresh flavors for a lively salsa that complements the meat perfectly.
- Serve: Thinly slice the rested flank steak against the grain to maximize tenderness. Serve with the grilled pineapple salsa on the side or spooned over the steak for a vibrant and delicious meal.
Notes
- Fresh pineapple juice is preferred for the marinade, but canned pineapple juice works well in a pinch—just choose one without added sugars.
- Adjust the jalapeño amount in the salsa according to your desired spice level.
- You can swap flank steak for skirt steak or flat iron steak if preferred; cooking times will be similar.
- If you don’t have a grill, you can cook the steak and vegetables on a hot grill pan on the stovetop.
- Letting the steak rest is crucial to keep it juicy and flavorful.
