Steak is a great choice for dinner when you are hungry in the spring, and this variation of the classic steak recipe is my favorite way to welcome the warm weather.
To get this salsa perfect, you need to prepare it in advance to allow for easy blending. When the steak has been broiled, just stir the salsa until it becomes thick and presents evenly on the grill. The mix of flavors will be evenly distributed in all areas of the grilled steak, and will create a succulent and satisfying meal for your family.
Ingredients
:
- 8 ounces flank steak
- four cups chopped and drained pineapple
- one pint cooked brown rice
- one pint broccoli florets
- one cup cooked and chopped onion
- two 6-ounce can of diced green chiles
- juice of 1 lime
- 1 teaspoon fresh grated lime zest
- sea salt to taste
-
pepper to taste
Directions:
- Prepare barbecue grill.
- Boil rice in large saucepan with water, add minced onion and sugar, bring to boil, add diced pineapple, bring to boil, turn off heat and cook until the rice absorbs the pineapple. Drain well.
- Cut flank steak into med-sized steaks. Brush the steaks lightly with a mixture of 1 ½ teaspoons mustard and 3 tablespoons olive oil.
- Meanwhile, in a medium bowl, combine corn, cilantro, potatoes, onion, chiles, lime juice, zest, salt and pepper and toss until well-coated. Spread over cooked rice.
- Prepare grill.
- Place steaks on grill and grill over medium-high heat for 2 to 3 minutes per side. Serve steak with pineapple and onion salsa.
- For more healthy recipes and healthy cooking tips, visit LATressblog.com
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