Pineapple-Marinated Steak With Spicy Potatoes and Green Beans

1/2 cup pineapple juice
1/4 cup soy sauce
kosher salt and black pepper
3 pounds flank steak
2 pound russet potatoes, halved or quartered if large
24 ounces green beans, trimmed and cut into 1-inch pieces
2 4.5-ounce can chopped green chilies
4 tablespoons olive oil
2 tablespoon white vinegar
1 teaspoon ground cumin
1/4 cup fresh cilantro leaves

1.In large ziploc bag, combine the pineapple juice, soy sauce, and ½ teaspoon pepper. Add the steak and turn to coat. Let marinate for at least 30 minutes.

2. Meanwhile, fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes, adding the green beans after 6 minutes; drain. In a large bowl, toss the potatoes and green beans with the chilies, oil, vinegar, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Heat grill to medium-high. Remove the steak from the marinade (discard the marinade) and grill, 4 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Serve with the potatoes and beans, sprinkled with the cilantro.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SLAUGEL.