Hawaiian Pineapple Flank Steak
Baby Kale-Jicama Salad
Ingredients
- 1 (1.25-lb) container peeled pineapple
- ¼ cup fresh orange juice
- ¼ cup coconut aminos
- 1 Tbsp raw honey
- 2 Tbsp fresh chopped cilantro
- 1 Tbsp minced ginger
- 2 cloves garlic, minced
- 1 tsp lemon-pepper seasoning
- 2 lb flank steak, trimmed
Instructions
- Reserve ¼ cup pineapple juice from container; cut pineapple into 1-inch-thick rings.
- Combine reserved pineapple juice, orange juice, coconut aminos, honey, cilantro, ginger, garlic, and lemon-pepper in a large zip-top bag. Remove and reserve 2 Tbsp marinade. Add steak to bag; seal and chill 4 hours or overnight.
- Preheat grill to medium-high heat. Toss pineapple with reserved 2 Tbsp marinade. Remove steak from bag; discard marinade.
- Grill steak, covered, on a grill rack rubbed with oil 5 to 6 minutes per side. Grill pineapple, covered, 2 to 3 minutes per side. Let steak stand 10 minutes before slicing.
Side Dish Ingredients
- 2 (5-oz) pkg baby kale
- 1 small jicama, peeled and chopped
- 2 Tbsp fresh lime juice
- 1 Tbsp Dijon mustard
- ½ tsp garlic salt
- ½ tsp pepper
- ¼ cup extra virgin olive oil
Side Dish Instructions
- Combine kale and jicama in a large bowl.
- Combine lime juice, mustard, garlic salt, and pepper; gradually whisk in oil until blended. Add vinaigrette to greens, and toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
