Ww 6 Pts - Grilled Flank Steak W/Pineapple and Roas

Name: Ww 6 Pts - Grilled Flank Steak W/Pineapple and Roasted Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups finely chopped fresh pineapple or 1 ½ cups drained canned crushed pineapple; 1 cup unsweetened pineapple juice; 12 medium red onion, sliced; 3 tablespoons chopped fresh cilantro; 1 tablespoon chili powder; 1 tablespoon reduced sodium soy sauce; 1 tablespoon red wine vinegar; 2 garlic cloves, minced; 2 teaspoons olive oil; 2 teaspoons minced jalapenos; 3 drops hot pepper sauce; 1 (1 1/2 lb) flank steaks, trimmed; ½ cup reduced-sodium beef broth; 6 -8 shallots, roasted and torn into small pieces

Servings: persons

1 ½ cups finely chopped fresh pineapple or 1 ½ cups drained canned crushed pineapple
1 cup unsweetened pineapple juice
12 medium red onion, sliced
3 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 tablespoon reduced sodium soy sauce
1 tablespoon red wine vinegar
2 garlic cloves, minced
2 teaspoons olive oil
2 teaspoons minced jalapenos
3 drops hot pepper sauce
1 (1 1/2 lb) flank steaks, trimmed
½ cup reduced-sodium beef broth
6 -8 shallots, roasted and torn into small pieces

1
Combine pineapple juice, onion, lime, cilantro, chili powder, soy sauce, vinegar, garlic, oil, jalapeno, and pepper sauce in zip-lock bag.
2
Add the steak to the bag, squeeze out air, and seal.
3
Turn to coat.
4
Refridgerate 2 hrs to overnight.
5
Spray grill rack with nonstick spray.
6
Remove steak from marinade, scraping off any excess.
7
Grill 5 inches from heat about 5 minute per side or until done.
8
Let stand 10 minute.
9
Meanwhile, transfer marinade to saucepan and bring to a boil.
10
Add broth and simmer 5 minute.
11
Take sauce and add more lime juice, pepper sauce, or cilantro to taste.
12
Slice steak thinly on an angle across the grain.
13
Serve, topped with sauce and sprinkled with shallots.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups finely chopped fresh pineapple or 1 ½ cups drained canned crushed pineapple, 1 cup unsweetened pineapple juice, 12 medium red onion, sliced, 3 tablespoons chopped fresh cilantro, and more.

Yes, Ww 6 Pts - Grilled Flank Steak W/Pineapple and Roasted Shallots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ww 6 Pts - Grilled Flank Steak W/Pineapple and Roasted Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions