Fiesta Grilled Flank Steak

Ingredients

• 1/2 cup unsweetened pineapple juice
• 1 tablespoon lime juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1 beef flank steak (1 pound)
• 1 cup cubed fresh pineapple
• 1/2 cup salsa verde
• 1 medium ripe avocado, peeled and cubed
• 1 green onion, finely chopped
• 1 tablespoon minced fresh cilantro

Directions

• In a large resealable plastic bag, combine the pineapple juice, lime juice, garlic salt and cumin. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• In a small bowl, combine the pineapple, salsa, avocado, green onion and cilantro. Cover and chill until serving.
• Drain beef and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Let stand for 5 minutes; thinly slice across the grain. Serve with salsa. Yield: 4 servings.

I served this steak with sliced sweet potatoes seasoned with sea salt and pepper, which I also grilled right along side the steak. Delicious!