Pineapple Lime Flank Steak
This pineapple lime steak is over the top tender and bursts with flavor! Marinade has 4 simple ingredients! This gluten free and paleo recipe will be a hit!
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.
Calories: 182kcal | Carbohydrates: 7g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 1225mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin C: 8mg | Calcium: 30mg | Iron: 2mg