Chimichurri Grilled Flank Steak with Pineapple

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chimichurri-grilled-flank-steak-with-pineapple

Chimichurri Grilled Flank Steak with Pineapple 

Chimichurri grilled flank steak with pineapple is one of my absolute favorite dishes to make during the summer. The flavors created from grilling the thin cut of flank steak truly exude that warm summer feeling. I made my own chimichurri sauce from fresh herbs and spices to coat the flank steak in a beautiful green marinade. Let the steak marinade for about an hour before putting it on the grill. If you prefer, you can purchase flank steak pre-marinated from Citarella or other specialty food stores, and it will still come out as delicious. Grill the steak for 5 minutes on both sides at medium high heat to get the perfect color to it. Throw the pineapple on the grill, keeping the leaves attached, and be sure to take in the delicious scents of the summer aroma. The steak along with the pineapple and leaves make for a beautiful presentation.

chimichurri-grilled-flank-steak-with-pineapple

Ingredients: flank steak, cilantro, parsley, lemon, red onion, jalapeño, pineapple, garlic, cumin, chili powder, olive oil.

chimichurri-grilled-flank-steak-with-pineapple-make-marinade

Chop parsley, cilantro, red onion, jalapeño roughly and add the ingredients to the food processor. Add salt, cumin, chili powder, olive oil, process until smooth. Squeeze lemon and add the rest of olive oil.

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Smear the sauce over flank steak and let it marinate for at least an hour.

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Meanwhile, peel the pineapple. Cut off its base but keep the top intact.  Start slicing from the top down with a sharp knife, turn and slice the skin off.

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Cut pineapple in half and remove the core with the knife.

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Heat the grill to high and brush it with oil. Grill flank steak for 5 minutes on each side.

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Turn pineapple and cook another 8 minutes, until softened and caramelized.

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Transfer meat to a cutting board, cover with foil and let rest for 5 minutes. Slice thinly with a sharp long knife.

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To serve, slice up pineapple and serve along with the meat.

 

 

Bon Appétit!
Svitlana

Chimichurri Grilled Flank Steak with Pineapple

recipe details

Serves 6-8

Ingredients

  • 2 lb. flank steak
  • pineapple
For the chimichurri
  • 1 cup cilantro, chopped
  • 1 cup parsley, chopped
  • 1/2 red onion, diced
  • 1 jalapeño, diced
  • 2-3 garlic cloves, minced
  • lemon, zested, juiced
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder (optional)
  • 3/4 cup olive oil

Directions

  1. Add parsley, cilantro, red onion, jalapeño, garlic to the food processor. Add salt, cumin, chili powder, olive oil, process until smooth. Squeeze lemon juice and add zest to it to tenderize the meat.  Mix to combine.
  2. Smear the sauce over flank steak and let it marinate for at least an hour.
  3. Meanwhile, peel the pineapple. Cut off its base but keep the top intact.  Start slicing from the top down with a sharp knife, turn and slice the skin off. Cut pineapple in half and remove the core with the knife.
  4. Heat the grill to high and brush it with oil. Grill flank steak for 5 minutes on each side.
  5. Turn pineapple and cook another 8 minutes, until softened and caramelized.
  6. Transfer meat to a cutting board, cover with foil and let rest for 5 minutes. Slice thinly with a sharp long knife.
  7. To serve, slice up pineapple and serve along with the meat.

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