I recently shared a recipe for Roasted Rosemary Pineapple, and while the first time I had it, it was served as a solo salad, I really felt like it would be delicious over some sort of grilled protein. I created this complimentary grilled flank steak marinade to highlight the sweet and savory flavors of the roasted pineapple and robust fresh herbs and it proved to be a match made in heaven.

Ingredient Notes
- Flank Steak – Flank steak is a long, flat cut of meat, so it is sold with the ends tucked under in a sort of roll. Some stores sell it vacuum sealed on the top shelf. Ask someone in the meat department if you have trouble finding it!
- Marinade
- Pineapple Juice (from a can)
- Fresh Rosemary
- Vegetable Oil
- Soy Sauce
- Dijon Mustard
- Fresh Garlic
- Salt and Pepper

How to Make Pineapple Rosemary Flank Steak
- Mix up some pineapple juice, fresh rosemary, vegetable oil, soy sauce, Dijon mustard, fresh garlic, salt, and pepper to make the marinade. Since these are mild flavors, the flank steak does best sitting in this flavorful bath overnight.
- When you’re ready to cook, throw your steak on the grill or under your broiler and when it gets sliced up, top it with Roasted Roasemary Pineapple.

Storing and Other Tips
- Store leftover cooked flank steak in an airtight container in the fridge. Eat within 3 days for best results.
- I love leftover flank steak in salads or chopped into bite sized pieces on a sandwich.
- When slicing, be sure to cut your slices very thin and across the grain of the meat.
Frequently Asked Questions
If you have a larger portion that has not yet been sliced, you can pop it in a 250°F oven for about 20 minutes. If you’d like, you can re-sear the steak in a hot pan briefly.
Looking for more flank steak recipes?

Pineapple Rosemary Flank Steak
Ingredients
Steak
- 1 ½ -2 pound flank steak
- 2 6- ounce cans pineapple juice 1 1/2 cups
- 1 tablespoon minced fresh rosemary
- 3 tablespoons vegetable oil
- 2 tablespoon soy sauce
- ½ tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cloves minced garlic
Roasted Rosemary Pineapple
- 1 fresh pineapple
- 2 tablespoons olive oil extra virgin
- 1 ½ tablespoons rosemary freshly minced
- ¼ teaspoon kosher salt or sea salt
Instructions
Steak
- Place flank steak in a zip-top bag. In a small bowl, combine all other marinade ingredients and pour over steak in bag. Press out air and marinate overnight.
- Preheat grill (or broiler) and cook, flipping just once, until internal temp reaches 135 degrees for medium-rare or 145 for medium. Do not cook above 145℉. Remove from heat, let rest tented with foil for 5 minutes, and then slice thinly across the grain.
Roasted Rosemary Pineapple
- Preheat oven to 425℉, if you have a convection setting that's what I use to encourage caramelization and browning. Place pineapple on rimmed baking sheet. Drizzle with olive oil and sprinkle with rosemary and salt. Toss lightly and arrange in a single layer. Roast for 15 minutes and then toss/flip with spatula. Roast for another 10-15 minutes until slightly golden and charred. If needed, you can always pop under a broiler really fast to get some color.
- Serve warm or cold, as a side dish, or over grilled meat.
Notes
- Store leftover cooked flank steak in an airtight container in the fridge. Eat within 3 days for best results.
- I love leftover flank steak in salads or chopped into bite sized pieces on a sandwich.
- When slicing, be sure to cut your slices very thin and across the grain of the meat.