Santa Fe flank steak with pineapple & bell pepper salsa

Budget-friendly flank steak is best when marinated then cooked on a hot grill to sear in the juices. Serve this Santa Fe flank steak with a fresh pineapple and bell pepper salsa.

Santa Fe Steak with Pineapple & Bell Pepper Salsa

Santa Fe flank steak recipe with a fresh pineapple and bell pepper salsa

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


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.

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.

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.

Serves 8

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