Flank Steak with Grilled Pineapple Relish and Roasted Sweet Potatoes
One thing I LOVE about summer is the fresh fruit and vegetables and grilling! There is nothing like a refreshing meal at the end of a hot, summer (humid… hello Louisiana) day! It’s even better if it doesn’t take long to prep.
But, just because it’s summer and we want something quick, doesn’t mean it can’t also be nutritious for you!
One of our favorite quick summer meals is Flank Steak with Grilled Pineapple Relish and Sweet Potatoes! The tangy goodness from the pineapple combined with the savory steak make this a meal everyone in your family will love. Added bonus of sweet potatoes to help us meet our carb goals.
Ingredients are simple and meal is ready in about 30-40 minutes!
Speaking of Ingredients… What You’ll Need:
- Flank Steak
- We usually get about 2-3 lb slab… not sure what it supposed to be called and slab sounds about right
- Favorite Steak Seasoning
- We use Steak and Chop Rub from Flavor God Seasoning
- Relish Ingredients:
- 2 cans Pineapple rings in JUICE (20 ounces each) - not syrup… JUICE
- ½ Vidalia onion, peeled and diced
- 1 large jalapeno pepper – stemmed, seeded, and minced (fresh… not jarred)
- 1 large handful of cilantro
- I am actually allergic to this and opt of out it but, sometimes I’m nice and put some in my husbands servings because he likes it
- Juice of 2 limes
- 1 tsp minced garlic
- You can also minced 1 fresh garlic clove but I’m lazy and all about speed some days
- ½ tsp of kosher salt (or to taste)
- ~1 lb of sweet potatoes, rinsed, peeled, and diced into about 1 inch cubes
- 1 tablespoon of olive oil
- Sea Salt to taste
- Preheat oven to 425 degrees F. Toss sweet potatoes in olive oil and sea salt until covered. Place onto a baking sheet so that they are in a single layer. Bake for 20-30 minutes until fork tender.
- While the sweet potatoes are baking, season the flank steak. I spray (yes, spray) our flank steak with vegetable oil and then cover with the steak and chop seasoning on both sides. Put these bad boys on the grill for about 4-5 minutes per side. Note: this will vary depending on your preferred doneness of steak. We like medium-rare in this house. Let the steak rest for about 5 minutes before slicing to let those yummy, juicy flavors get in the cervices.
- Husband Tip: Remember when slicing flank steak to cut against the grain so that it is easier to chew and eat!
- To make the relish:
- Drain the juice from the cans of the pineapple. Can reserve it for other uses such as smoothies if you desire.
- Lay the pineapple rings on the grill and let them stay there – undisturbed – for 2-4 minutes or until there are clear grill marks. Flip them and grill for another 2-4 minutes until those grill marks are there too! Pull them off the grill and let rest until they are cool to touch. Want to use a bowl or rimmed plate so that you don’t lose the juices.
- Toss with the remaining ingredients (Vidalia onion, jalapeno, cilantro, lime juice, garlic, kosher salt).
- Cover with plastic wrap and refrigerate for 10 minutes.
- Toss before serving – adjust with salt if needed.
- To plate, layer the sweet potatoes then flank steak and top with grilled pineapple relish!
To meet our macros,
- Husband (50g Protein, 24g Carbs, 18g Fat):
- 8 oz cooked Flank Steak
- 1 serving of Pineapple relish
- 2 oz of Sweet Potatoes
- Myself (26g Protein, 21g Carbs, 9g Fat)
- 4 oz cooked Flank Steak
- 1 serving Pineapple relish
- 5 oz of Sweet Potatoes
Note: To get a serving of pineapple relish, I weigh the finished product on our food scale and divide by 10. So each serving is 1/10 of the entire recipe. Example: if the relish weighs 100 grams, 1 serving would then be 10 grams.
If I’m feeling productive (or hungry), I’ll double the pineapple relish and use it as a nutritious snack for a different part in the week. Yes… it is THAT good!
Let us know if you give this recipe a try or if you have any suggestions!
Hope you enjoy!