Flank Steak with Pineapple Salsa
Serving Size / Yield
- 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
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.