himalayan salted flank steak with grilled pineapple salsa
Print Recipe
5 from 1 vote

Himalayan Salted Flank Steak with Grilled Pineapple Salsa

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Dish
Cuisine: Healthy Food, Party Food
Servings: 4 people

Ingredients

  • 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

Instructions

  • 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!!