Monday, June 18, 2012

Flank Steak with Pineapple Salsa

Hope everyone had a great Fathers Day! For us it was the weekend of steak. My wife and I went out to dinner Friday night, one of the last times we'll have without a newborn for awhile, and we had a great steak there. I had the leftovers from that Saturday for lunch and then I grilled this amazing flank steak for the family Saturday night.

This week the Virtual Potluck group is sharing recipes from Top Chef's Fabio Viviani  made with Bertolli Oilve Oil. They've got a great sweepstakes going on right now where you can win some great prizes and even a trip to L.A.!

Check out the Let’s Cook Summer Sweepstakes Entry on Facebook and you can also visit their new site, where you can learn everything about olive oil and get Chef Fabio’s all new summer grilling recipes.

The other potluckers made some more of Fabio's recipes too so check them all out here!

Typically when I do a flank steak, I marinate it before throwing it on the grill. This recipe called for just brushing it with the olive oil before grilling and it cooked up just great. Five minutes on each side is plenty of time for your typical flank steak and results in a great juicy steak. Don't get too excited about the steak though and forget to let it rest for 10 minutes after the grill! The simple grilling method also really allowed the flavors of the salsa to shine. The salsa was a combination of fresh pineapple, red pepper,green onions, basil and some jalapeno for heat. Such a great combination of flavors. Make it ahead of time and will be even spicier!

Flank Steak with Pineapple Salsa
Recipe by Chef Fabio Viviani
4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

1 1/2 cups chopped fresh pineapple
1 medium red bell pepper, chopped
6 green onions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
Juice from 1/2 lime
1/4 cup thinly sliced fresh basil leaves
Pinch salt
1 lb. flank steak
1 Tbsp. Bertolli® Classico Olive Oil

Combine pineapple, red pepper, green onions, jalapeno pepper, lime juice, basil and salt in medium bowl; set aside.

Brush beef with Bertollli Classico Olive Oil. Season beef, if desired, with salt and black pepper. Grill, turning once, 10 minutes or until desired doneness. Serve with pineapple salsa.

Disclosure: This is a sponsored post for Bertolli® Olive Oil for the Where Flavor Comes From Summer promotion. I was provided a pair of grilling tongs and brush along with monetary compensation for this post. All opinions are 100% my own.


  1. I love having meats and seafood with salsas...can't wait to give this one a whirl....thanks!

  2. btw...I love yummy!

  3. I am not a big red meat fan but yours looks cooked just about right for my liking, real tender. I would like to try this salsa on chicken, fish or a turkey burger. Seems like a good blend of sweet and heat!

  4. Consider me a newbie but I wouldn't have thought to put pineapple in a salsa. It looks great. I think the color contrasts alone make it a great summer disn

  5. This recipe looks so good. I think I'll have to try it.

  6. Um. Triple yes. Awesome combination.

  7. I love fresh pineapple in salsa. Your steak looks wonderful.

  8. I made this one too and it was a winner at our house.

  9. I will have to try the pineapple salsa, really soon.

  10. Looks delicious - love the looks of the salsa

  11. I have everything for that recipe except the flank steak. It looks delicious!

  12. I will also be trying that salsa in my next bean tortilla wrap. It sounds like it could be so versatile with lots of different main dishes. Many thanks!

  13. Sweet delicious pineapple over savory steak? Sounds amazing Matt!

  14. Yum...I love this recipe Matt. Great job!!