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5 from 10 votes

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!
Prep Time5 mins
Cook Time12 mins
1 d 6 hrs
Total Time1 d 6 hrs 17 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 182kcal


  • Grill
  • 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