Whether you broil your steak or grill it, this marinade’s lime and pineapple juice will help tenderize it.
—ROXANNE CHAN ALBANY, CA
PREP: 20 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 4 SERVINGS
1/2 cup unsweetened pineapple juice
1 tablespoon lime juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 beef flank steak (1 pound)
1 cup cubed fresh pineapple
1/2 cup salsa verde
1 medium ripe avocado, peeled and cubed
1 green onion, finely chopped
1 tablespoon minced fresh cilantro
1. In a large resealable plastic bag, combine the pineapple juice, lime juice, garlic salt and cumin. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. In a small bowl, combine the pineapple, salsa, avocado, green onion and cilantro. Cover and chill until serving.
3. Drain beef and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Let stand for 5 minutes; thinly slice across the grain. Serve with salsa.
PER SERVING 274 cal., 15 g fat (4 g sat. fat), 54 mg chol., 322 mg sodium, 12 g carb., 4 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 fruit.