This post is sponsored by Everywhere Agency, on behalf of Char-Broil; however, all thoughts and opinions are my own.
This Himalayan Salted Flank Steak with Grilled Pineapple Salsa is here just in time for summer grilling season (Memorial Day cook-outs anybody?!) I spent quite a bit of time developing this recipe with the host/hostess in mind. We love to have backyard get togethers and they are always centered around the food, as they should be. The only problem I kept running into was being stuck inside finishing up food prep, or stuck by the grill making sure I didn’t have any big flare-ups while the food was cooking. I wanted to create a recipe that I could cook quickly and effortlessly all together on the grill in just a few minutes.
In an effort to satisfy all of my demands for a gorgeous, dinner party worthy dish I set my sights on trying out a new grill. I got my hands on a shiny new Char-Broil 4 burner TRU-Infrared gas grill with all the bells and whistles (side burner, one touch Surefire electronic ignition, and a fuel tank gauge). My last gas grill was a free piece of work I got from the classifieds ad, so I was THRILLED with this gorgeous grill. I haven’t previously had a ton of experience with gas grills, but I saw they promised me 50% juicier food and even heat distribution because of the infrared technology so I was definitely keen to give it a whirl with my newest “easy entertaining” recipe idea.
My Himalayan Salted Flank Steak with Grilled Pineapple Salsa was the perfect recipe to use for breaking in my grill! The flank steak is a great cut to use for entertaining because it cooks so quickly and has such an amazing taste. I just wanted to accent that great steak flavor and all the delicious crunchy char that it gets from the grill with a simple, light coating of coarse Himalayan salt. If you can’t find coarse Himalayan salt, you can substituye coarse rock salt or coarse Kosher salt. The secret to getting the steak perfectly seasoned is just lightly sprinkling the steak on both sides with the salt (without rubbing it in). The savory flavor from this salt will just kiss the steak, without covering up any of the amazing beef taste. Some of the salt will fall off during grilling, but this grill has these interlocking infrared grates that are so easy to clean afterwards!
The grilled pineapple salsa is quite possibly my favorite addition to the Himalayan salted flank steak, I mean, talk about WOW factor! The colors and bright, punchy flavors are the best way to amp up the fancy vibes of this dish without adding any extra effort. The pineapple and peppers grill right alongside the steak (there is a ton of grill space), making prep work and clean up so easy. Your guests will seriously think you slaved all day for this gorgeous dish, when in reality the whole thing only requires 10 ingredients!
I hope you all give this recipe a try while you’re entertaining guests and loved ones this summer. After all, that’s what grilling is all about for me. Sharing more time with my family and friends and showing them how much I care about them. Finally, one last big thank you to Char-Broil for the grill and for supporting what I do here at Hey Grill, Hey!
Himalayan Salted Flank Steak with Grilled Pineapple Salsa
- 1 1.5-2 lb flank steak
- 2 Tablespoons Himalayan salt coarse
- 1 small pineapple skinned, cored, and cut into spears
- 1/4 cup brown sugar
- 1 red bell pepper cut into rings
- 1 orange bell pepper cut into rings
- 1/2 cup cilantro chopped
- 1 clove garlic minced
- salt to taste
- 1 juice of 1 lime
- Preheat your grill to 450 degrees F.
- Season the flank steak on both sides with the Himalayan salt. Don't rub in. Set aside while you prepare the rest of your ingredients.
- Place the pineapple skewers in a gallon bag with the brown sugar and gently massage to coat all sides of the pineapple with the sugar.
- Open the grill and place the flank steak, pineapple skewers, and pepper rings directly on the grill grates. Close the lid and cook for 5 minutes. Open the lid and turn over the steak, peppers, and pineapple. Close the lid and cook for an additional 5 minutes.
- Remove the pineapple and bell peppers to a cutting board. Rough chop them together and transfer to a medium bowl. Gently stir in the cilantro, garlic, lime juice, and salt. Set aside until you are ready to serve.
- Test the steak for the correct internal temperature using a meat thermometer. The temperature should read 125 degrees F for rare, 130-135 for medium rare, 140 for medium, 150 for medium well, or 155 for well done. Pick up the steak and give it a little smack with the back side of your knife to shake off any excess salt and transfer it to a cutting board. Let the steak rest for 4-5 minutes before slicing thinly against the grain.
- Transfer the steak to a serving platter (or serve directly from the cutting board) and top liberally with the grilled pineapple salsa. Enjoy!!