Asian-Spiced Flank Steak with Pineapple Pepper Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Tbsp low-sodium soy sauce 1 1/2 tsp ginger root, fresh, grated 1/8 tsp garlic powder, or to taste 1 pound(s) uncooked lean flank steak, about 1/2-inch thickSALSA 1 cup(s) pineapple, diced 1/4 cup(s) sweet red pepper(s), diced 2 Tbsp uncooked scallion(s), sliced 2 tsp low-sodium soy sauce 1/2 tsp ginger root, fresh, grated
In a glass bowl with lid (or a food storage bag), combine first three ingredients. Add steak, turn to coat and cover bowl (or place steak in bag, seal bag and turn to coat); refrigerate at least 30 minutes or overnight.
Preheat grill to medium-high.
Remove steak from marinade; discard marinade. Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Remove steak to a clean plate; let sit for 5 minutes.
Meanwhile, in a small bowl, combine salsa ingredients.
Thinly slice steak across grain and serve with salsa. Yields about 3 1/2 ounces steak and 1/3 cup salsa per serving.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSLEO88.
Preheat grill to medium-high.
Remove steak from marinade; discard marinade. Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Remove steak to a clean plate; let sit for 5 minutes.
Meanwhile, in a small bowl, combine salsa ingredients.
Thinly slice steak across grain and serve with salsa. Yields about 3 1/2 ounces steak and 1/3 cup salsa per serving.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSLEO88.
Nutritional Info Amount Per Serving
- Calories: 205.7
- Total Fat: 8.6 g
- Cholesterol: 56.7 mg
- Sodium: 610.0 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.7 g
- Protein: 24.2 g
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