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Traditional flank steak gets an island twist with pineapple, a hint of lime, cumin and crushed red pepper.
1 teaspoon salt
2 teaspoons McCormick® Garlic, Minced
1 teaspoon McCormick® Cumin, Ground
1 teaspoon McCormick® Onions, Minced
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Red Pepper, Crushed
1 1/2 pounds flank steak
3 tablespoons olive oil, divided
1/4 cup fresh lime juice
1 can (20 ounces) pineapple chunks , drained
Mix salt and all of the seasonings in small bowl until well blended. Reserve 1/4 teaspoon. Brush steak with 1 tablespoon of the oil. Rub with remaining seasoning mixture. Refrigerate 30 minutes or longer for extra flavor.
Stir lime juice and remaining 2 tablespoons oil into reserved seasoning mixture. Set aside. Thread pineapple chunks onto skewers.
Grill pineapple skewers over medium heat 5 minutes or until golden brown, turning occasionally and brushing with 1/2 of the juice mixture. Grill steak over medium-high heat 6 to 7 minutes per side or until desired doneness, brushing with remaining juice mixture. Slice and serve steak with pineapple skewers.
One small whole pineapple, peeled, cored and cut into bite-size chunks (3 cups), may be substituted for the canned pineapple.
(Amount per serving)
Super yummy ! And the kids love it too .
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