Sweet and Savory Flank Steak with Cilantro-Lime rice with Pineapple

Again... found this recipe off pinterest... I know, I'm obsessed! But it hasn't steered me wrong yet! This may be my new favorite recipe. Well, the marinade is anyway. I will definitely use this marinade for tri-tip, chicken and shrimp in the future as well.

This is actually two different recipes, but they go SO well together I didn't want to post them as two different recipes. Both recipes originally came from this blog, "Our Best Bites". I recommend clicking on it to see her pictures and description as well!

My family loved the flavor of this steak... it was a great combination of sweet and salty. I wanted to lick my plate when I was done. Don't worry, I refrained:) The rice was awesome and I loved the steak served right on top of the rice. I recommend serving with broccoli, green beans or an artichoke!

Ingredients for steak:
* 1/2 C brown sugar

* 1/2 C olive oil
* 1/2 C soy sauce
* 1 C pineapple juice (I sqeezed out the juice from a can of crushed pineapple, set pineapple aside to use in rice)
* 1 T freshly grated giner
* 4-5 garlic cloves, finely minced

* up to 2 lbs flank steak (I think the one I used was a little over a pound... I wish I would have done a bigger one. NO left overs:(

1. Combine first 6 ingredients in a bowl and mix well.  Remove 1/4 cup and set aside. Place rest of the marinade in a gallon size zip lock bag. 

2. Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don’t want to actually cut through the steak, just lightly score- like 1/8 inch- into it. This will help tenderize the meat.3. Place the steak in the ziplock containing the marinade. Refrigerate 8 hours or overnight. 

4. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. 

5. When the steak is almost done, use the 1/4 C marinade you set aside to brush over steak. Flank steak should still be pink in the middle when done.

6. Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve. (If you’re not sure what it means to cut against the grain, google it:)

*If you don’t have a grill, you could also broil on top rack of oven. I haven't tried this.

Ingredients for Rice:

* 1 cup dry white rice cooked in 2 cups water (I just used 1 1/2 cups jasmine rice that I cooked in my rice cooker)

* 2 T real butter
* Juice from 1 medium lime (more or less to taste)
* 1 small can crushed pineapple, drained. I use the pineapple leftover from the marinade above with the steak.
* ½ – ¾ C chopped fresh cilantro
* Salt and pepper to taste (I like using course Kosher salt)

1. Cook rice. Once done, toss in the butter and stir to melt. 

2. Just before serving, add your lime juice, pineapple, and cilantro. Stir well and season with salt and pepper.

ENJOY!!!

cut steak on diagonal

Then throw in marinade for at least 8 hours

grill, I did about 10 minutes on first side and around 7 minutes on second side

Let rest 5 minutes or so before cutting

By this time your rice should be cooked

Cut the steak against grain

Put your ingredients in your rice

Mix well and season

I would serve steak right on top of the rice

AWESOME!!!