Holy moly y’all! This pineapple lime flank steak is so tender, juicy and loaded with flavor.
This is a simple and easy recipe and has only 4 ingredients to the marinade! It is amazing what pineapple juice, limes, garlic, and parsley can do to this flank steak!
An incredible way to enjoy this cut of meat. It is just perfection!
The lime and pineapple tenderize the steak and the fresh flavors just create the perfect quick marinade! Then serve it with my Pineapple Jalapeno Rice or gluten free Jalapeno Cheese Cornbread and I promise your family will sing your dinner praises.
I placed this flank steak board on top of the table and told my gang to enjoy! I didn’t expect for them to inhale it! In no time flat, my beautiful board had a lonely pineapple and slices of lime. 🙂 I didn’t have to ask them if they enjoyed this meal!!
My son had a friend over and he did not waste anytime trying out this steak. I got a text from his mom requesting the recipe, so I would say that this is “blog worthy”.
Flank steak can be a tricky steak if it is not cooked correctly. I have made this recipe so easy and my husband has given his fail proof cooking time. You will easily make this tried and true Pineapple Lime Flank Steak dish time and time again. Make sure to laminate this one when you print it out 🙂
Ok lets get started and make this simple Pineapple Lime Flank Steak!
Step by step instructions
- In a bowl, mix together, pineapple, lime zest, lime juice, grated garlic and parsley. Set aside.
- Place flank steak on a parchment paper. Add salt, pepper, onion powder and garlic powder to BOTH sides of the steak.
- Place flank steak in a zip loc bag, pour marinade down on top. Seal the bag and store in the fridge for around 30-32 hours. Yes you read that correct 🙂 This will truly make this steak slice like butter!
Here is an article explaining how lime juice can make this so tender. The longer it sits the more tender it gets. Basically the lime juice breaks down the chewy tendons and makes the meat just perfect!
- Once you’re ready to cook, get your grill heated up to around 500 degrees. Place the pineapple lime flank steak on the grill and sear the steak for 2 minutes on each side.
- Move to indirect heat (medium heat) and cook until the internal temp reads 140 degrees with a meat thermometer. This takes about 9-12 minutes total. Flip the steak around the 5 minute mark which is halfway through the cooking time.
Tips for success
- For best results, marinate this pineapple lime flank steak for 30-32 hours. That might seem like a really long time, but trust me when I say, the longer the better. Place everything in a ziplock bag on Saturday morning and you’ll have juicy flank steak ready to cook just in time for your Sunday family meal!
- I also take the steak out of the fridge ever 6-8 hours and move the marinade around in the bag to just make sure every little piece gets some special attention! Ha!
- Flank steak is the most tender when it is sliced across the grain. To cut meat across the grain, look for the lines running next to each other on top of the meat and cut perpendicular to them. Slice as thick or thin as you like!
How to store leftovers
Store leftovers, covered in the fridge for up to 4 days. Freeze leftovers up to 12 months.
Check out some other recipes that I like to pair with this dish!
I hope you enjoyed this Pineapple Lime Flank Steak, please comment below and let me know what you think!
Pineapple Lime Flank Steak
- Garlic press or grater
- 1 pound flank steak
- 1/2 cup pineapple juice
- 1/4 cup lime juice 2 limes juiced, 1 lime zested
- 1/4 cup chopped parsley
- 2 cloves garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- In a glass bowl, place pineapple juice, lime zest, lime juice, 2 minced or grated garlic cloves, and chopped parsley into a bowl and mix well. Set aside.
- Place flank steak on a piece of parchment paper. Add 1 teaspoon salt, 1/2 teaspoon of pepper, garlic and onion powder to the top of the steak. Repeat this on the other side.
- Place flank steak in a zip lock bag and pour the marinade down on top. Marinate for 30-32 hours.
- Heat your grill to 500 degrees. Place the steak on the grill and sear BOTH sides for 2 minutes. Then move the steaks to indirect heat and cook 9-12 minutes, turning half way through. Each side should cook the same amount of time. The internal temperature should read 140 degrees.
- Remove from the grill. Let the flank steak rest for about 10 minutes before slicing. This allows the juices to stay inside the meat. Enjoy!
- To cut meat across the grain, look for the lines running next to each other on top of the meat and cut perpendicular to them.
- Store leftovers, covered in the fridge for up to 4 days.
- Freeze leftovers up to 12 months.