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–+ servings
grilled steak

Pineapple Rosemary Flank Steak

Sweet and savory grilled steak with roasted caramelized pineapple on top. Amazing flavor combo!
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 12 hours
Total Time 12 hours 30 minutes
Servings6 people
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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.

Nutrition

Calories: 235kcal, Carbohydrates: 6g, Protein: 17g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.05g, Cholesterol: 45mg, Sodium: 778mg, Potassium: 339mg, Fiber: 1g, Sugar: 4g, Vitamin A: 29IU, Vitamin C: 5mg, Calcium: 35mg, Iron: 2mg
Course: Main Courses
Cuisine: BBQ
Keyword: Flank steak, Pineapple Rosemary Flank Steak
Calories: 235kcal
Author: Sara Wells
Cost: $20
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