Flank Steak with Pineapple Salsa

Flank Steak with Pineapple Salsa


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A summer grilling recipe from Fabio Viviani.

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 1/2 C. fresh pineapple, chopped
  • 1 med. red bell pepper, chopped
  • 6 green onions, thinly sliced
  • 1 jalapeno pepper, seeded and finely chopped
  • Juice from 1/2 lime
  • 1/4 C. thinly sliced fresh basil leaves
  • Pinch salt
  • 1 lb. flank steak
  • 1 Tbs. Bertolli┬« Classico Olive Oil

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Combine pineapple, red pepper, green onions, jalapeno pepper, lime juice, basil and salt in medium bowl; set aside.

Brush beef with Bertollli Classico Olive Oil. Season beef, if desired, with salt and black pepper. Grill, turning once, 10 minutes or until desired doneness. Serve with pineapple salsa.

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