Himalayan salt is used to season this tasty flank steak, which is served with a colorful grilled pineapple salsa. The smoky steak and the sweet and spicy salsa go well together because their flavors complement each other so well.
Ingredients: 1.5 lbs flank steak. 2 tbsp Himalayan salt. 1 tbsp black pepper. 1 tsp smoked paprika. 1 tsp garlic powder. 1 large pineapple, peeled and sliced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 jalapeno, seeded and minced. 1/4 cup fresh cilantro, chopped. 2 limes, juiced. 2 tbsp olive oil.
Instructions: Preheat your grill to medium-high heat. In a small bowl, mix Himalayan salt, black pepper, smoked paprika, and garlic powder to create a dry rub. Pat the flank steak dry with paper towels and generously rub the dry mix over both sides of the steak. Place the seasoned flank steak on the preheated grill and cook for 5-7 minutes per side for medium-rare, or adjust according to your preference. While the steak is grilling, place the pineapple slices on the grill for 2-3 minutes per side until they have grill marks. Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain. Dice the grilled pineapple and combine it with red bell pepper, red onion, jalapeno, cilantro, lime juice, and olive oil to create the salsa. Serve the sliced flank steak topped with the grilled pineapple salsa. Enjoy your Himalayan Salted Flank Steak with Grilled Pineapple Salsa!
Prep Time: 15 minutes
Cook Time: 15 minutes
Grangeville Christian Reformed Church
