Sunday is Flay Day: Tequila Lime Flank Steak with Pineapple Sauce
Inspired by Bobby Flay’s Cuban Skirt Steak recipe, I got to work in the kitchen prepping flank steak and marinade ingredients. My butcher didn’t have skirt steak; flank was the next choice. Flank is good when you want thinly sliced steak, like in fajitas. Look for bright, red steaks. Slice against the grain for maximized tenderness.
I made corn-potato salad and grilled spring onions to accompany this dish. The leftover steak is great for fajitas, as is the pineapple sauce!
- 1 1/2 lb flank steak
- 2 garlic cloves, chopped
- 1/4 c chopped cilantro
- 1/2 tsp ground toasted cumin
- 2 limes, juiced and zested
- 2 tbs tequila
- 1/4 c Devo Olive Oil Chipotle EVOO (sub with reg EVOO)
- Freshly ground sea salt and black pepper
What you do:
- Combine garlic, cilantro, cumin, lime juice, rind, tequila and EVOO in processor and blend until smooth.
- Season steak with salt and pepper.
- Place marinade and steak in lg ziplock bag.
- Knead marinade into steak.
- Refrigerate at least 4 hours or overnight.
- Remove from frig about 30 min prior to grilling.
- Transfer steak to plate.
- Heat grill to high.
- Season with additional salt and pepper.
- Grill 4-5 min on both sides for rare-med rare; steak should be slightly charred.
- Transfer to cutting board and let rest 5 min.
- Cut against the grain into thin slices.
- Serve with Pineapple Sauce.
What you need:
- 2 tbs EVOO
- 1/2 red onion, chopped
- 2 garlic cloves
- 3 c fresh chopped pineapple (about 2/3 whole pineapple), reserve juice
- ~1/2 c orange juice (enough orange juice to add to reserved pineapple juice to equal 1/2 c)
- 1 tbs chopped chipotle pepper in adobo sauce.
- 2 tbs honey, local
- 2 tbs local maple syrup (I always use grade B)
- Freshly ground sea salt and black pepper.
What you do:
- Heat oil in sautépan over med-high heat.
- Add onion and cook until soft, about 5 min.
- Add garlic and cook about 1 min.
- Add pineapple, juice and chipotle.
- Cook, stirring occasionally, until pineapple softens and mixture thickens, about 15 min.
- Transfer to processor or blender and puree.
- Add honey and syrup.
- Season with salt and pepper.
- Blend until smooth.
- Let cool.
- Transfer to serving container (I use clear bottles, like “picnic” ketchup bottles.)