Grilled Steak w/Pepper Relish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Steak:
1/4 cup pineapple juice
2 tablespoons soy sauce
1 1/2 pound flank, hanger or skirt steak (about 1/2-inch thick)
Vegetable oil
Salt and pepper
Relish:
1/2 pound green bell peppers
1 small onion, thickly sliced
1 jalapeno pepper
1/4 cup fresh lime juice
2 tablespoons vegetable oil
2 tablespoons chopped cilantro
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Directions: |
Directions:To make steak: Combine pineapple juice and soy sauce in a shallow bowl. Add steak. Turn to coat. Cover and marinate at room temperature for 20 minutes, turning occasionally.
Meanwhile, make the relish: Prepare a grill for medium-high heat.
Place the bell peppers, onion slices and jalapeno on the grill grate. Cook until bell peppers and jalapeno are blackened and onion is dark in spots, turning often. Transfer bell peppers and jalapeno to a bowl. Cover. Let stand 10 minutes. Transfer onion to cutting board. Dice onion. Transfer to a bowl.
Run skin from bell peppers and jalapeno. Remove seeds. Dice bell peppers. Finely chop jalapeno. Add to bowl with onion. Stir in lime juice, 2 tablespoons oil and cilantro. Season to taste with salt and pepper.
Brush grill grate with vegetable oil.
Remove steak from marinade. Discard marinade. Season steak with salt and pepper. Place steak on grill. Cover and cook to desired doneness, about 3 to 5 minutes a side for medium-rare. Transfer to cutting board. Tent with foil and let rest 5 to 10 minutes.
Cut steak across grain into thin slices. Arrange on platter. Spoon relish over. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: SERVE WITH: Laurello Vineyards 2007 Cabernet Franc Grand River Valley (Red Wine)
Flank, hanger and skirt steaks are inexpensive with a big, beefy flavor, although they’re tougher than “steakhouse” steaks such as ribeyes and strip steaks. Pineapple juice helps tenderize them, and roasted peppers give the dish a smoky finishing touch.
PER SERVING: 437 calories; 35 g protein; 7 g carbohydrates; 1 g fiber; 29 g fat (10 g saturated); 102 mg cholesterol; 441 mg sodium
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