Recipe serves: 4
Flank Steak With Pineapple Salsa
by Chef Fabio Viviani
- 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 Bertolli 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.