Easiest Way to Prepare Asian-Spiced Flank Steak with Pineapple-Pepper Salsa in 24 Minutes for Beginners

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, asian-spiced flank steak with pineapple-pepper salsa. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Learn how to make Asian-spiced flank steak with pineapple-pepper salsa & see the Smartpoints value of this great recipe. Learn how to make Asian-Spiced Flank Steak with Pineapple-Pepper Salsa & see the Smartpoints value of this great recipe. Serve them hot with your favorite salsa, mint chutney or sauce.

To get started with this recipe, we must prepare a few ingredients. You can have asian-spiced flank steak with pineapple-pepper salsa using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Asian-Spiced Flank Steak with Pineapple-Pepper Salsa:

1. Prepare 3 tbsp soy sauce
2. Prepare 1 1/2 tsp ginger root, minced
3. Take 1/4 tsp garlic powder
4. Get 1 lb lean flank steak, 1/2 inch thick
5. Get 1 cup pineapple, diced
6. Prepare 1/4 cup red bell pepper, diced
7. Get 2 tsp soy sauce
8. Prepare 1/2 tsp ginger root, minced

Budget-friendly flank steak is best when marinated then cooked on a hot grill to sear in the juices. Serve with a fresh pineapple and bell pepper salsa. Flank steak is a tricky piece of meat to cook, however, if you treat it right it's absolutely delicious. East meets west with this delicious combination of.

Instructions to make Asian-Spiced Flank Steak with Pineapple-Pepper Salsa:

1. Marinate steak in 3 tbsp soy sauce, 1.5 tsp minced ginger, and garlic powder. (30 min - overnight)
2. Pre-heat grill to medium high
3. Grill steak for 5 minutes, flip and continue grilling for 5-6 minutes. Let rest for 5 minutes
4. Combine remaining ingredients for salsa

Remove the tortillas, steak and pineapple from the grill. Meanwhile, dice the pineapple and transfer to a medium bowl. With flank steak, it's best to cut it against the grain, and it's best to cut it thinly. The "salsa" is lightly sautéed and then mixed with lemon and vinegar. The recipe makes quite a lot, so you can be very generous with topping your steak.

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