main dishes

Santa Fe Steak with Pineapple & Bell Pepper Salsa

Budget-friendly flank steak is best when marinated then cooked on a hot grill to sear in the juices. Serve with a fresh pineapple and bell pepper salsa.

15m
PREP TIME
16m
COOK TIME
229
CALORIES
8
INGREDIENTS

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Ingredients 8 Servings

  • Santa Fe Steak
  • 1/2 cup (plus 1/4 cup) Lawry's® Santa Fe Chili Marinade with Lime and Garlic
  • 1/4 cup chopped fresh cilantro
  • 2 pounds flank steak
  • Pineapple & Bell Pepper Salsa
  • 1 cup chopped fresh pineapple
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped red onion
  • 1 tablespoon fresh lime juice

INSTRUCTIONS

  • 1 Mix 1/2 cup of the marinade and cilantro in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
  • 2 Meanwhile, for the Pineapple & Bell Pepper Salsa, place all ingredients in medium bowl; toss gently. Cover. Refrigerate until ready to serve. Remove steak from marinade. Discard any remaining marinade.
  • 3 Grill steak over medium-high heat 7 to 8 minutes per side or until desired doneness, brushing with remaining 1/4 cup marinade halfway through cooking. Let stand 5 minutes before slicing. Serve steak with Pineapple & Bell Pepper Salsa.

NUTRITION INFORMATION

(per Serving)

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