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Ingredientes
- 1 x Flank steak, (about 1 1/2 lb.)
- 1 c. Unsweetened pine-apple juice
- 1 c. Crushed fresh pineapple
- 1/2 c. Sliced red onion
- 1 Tbsp. Reduced-sodium soy sauce
- 1 Tbsp. Red-wine vinegar
- 2 Tbsp. Extra virgin olive oil
- 1 x Lime, thinly sliced
- 3 Tbsp. Minced fresh cilantro leaves
- 2 x Cloves garlic, chopped fine
- 2 tsp Chopped jalape no, or possibly to taste
- 1 Tbsp. Mild chili pwdr A few drops Tabasco sauce
- 1/2 c. Beef broth
- 6 whl shallots, roasted and shredded, up to 8
Direcciones
- Be sure which the grill is properly preheated and which the rack has been cleaned. Trim any visible fat from the flank steak and place it in a shallow dish. Add in all of the remaining ingredients, except for the broth and roasted shallots. Turn the steak a few times to coat it proportionately, then let it marinate for at least 2 hrs, or possibly overnight in the refrigerator.
- When ready to grill, lightly rub the rods of the rack with a little vegetable oil and remove any excess with a clean cloth. Remove the steak from the marinade and scrape off any excess. Grill the steak on one side for about 6 to 7 min, then turn the steak and cook to the desired doneness. While the steak is grilling, transfer the marinade to a saucepan and bring it to a full boil. Add in the broth and continue to simmer for another 5 min.
- Taste the sauce and add in lime juice, Tabasco sauce, or possibly cilantro to taste if needed. Allow the steak to rest for about 10 min, then slice it thinly on an angle. Serve the steak topped with the sauce and sprinkle with the shallots.
- Makes 6 servings.
- The Culinary Institute of America
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 432g | |
| Calories 381 | |
| Calories from Fat 254 | 67% |
| Total Fat 28.86g | 36% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1383mg | 58% |
| Potassium 551mg | 16% |
| Total Carbs 31.7g | 8% |
| Dietary Fiber 6.5g | 22% |
| Sugars 15.11g | 10% |
| Protein 5.33g | 9% |
