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.
15m
PREP TIME
16m
COOK TIME
229
CALORIES
8
INGREDIENTS
Servings: 8
Ingredients
- Santa Fe Steak
- 1/2 cup (plus 1/4 cup) Lawry's® Santa Fe Chili Marinade with Lime and Garlic
- 1/4 cup chopped fresh cilantro
- 2 pounds flank steak
- Pineapple & Bell Pepper Salsa
- 1 cup chopped fresh pineapple
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped red onion
- 1 tablespoon fresh lime juice
INSTRUCTIONS
- 1 Mix 1/2 cup of the marinade and cilantro in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
- 2 Meanwhile, for the Pineapple & Bell Pepper Salsa, place all ingredients in medium bowl; toss gently. Cover. Refrigerate until ready to serve. Remove steak from marinade. Discard any remaining marinade.
- 3 Grill steak over medium-high heat 7 to 8 minutes per side or until desired doneness, brushing with remaining 1/4 cup marinade halfway through cooking. Let stand 5 minutes before slicing. Serve steak with Pineapple & Bell Pepper Salsa.
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