Southwestern Flank Steak With Fresh Fruit Salsa Recipe

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Southwestern Flank Steak with Fresh Fruit Salsa

Lynette !


There is an 8 hour chilling and marinating time, so you can make this ahead of time. That 8 hours is not included in the prep or cooking time. Once you do all the work ahead of time, the steak only needs to cook 4-6 minutes per side.

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20 Min


15 Min




1 1/2 lb
flank steak
1/4 c
fresh orange juice
2 Tbsp
chili sauce
2 Tbsp
soy sauce
2 Tbsp
vegetable oil
1 tsp
2 clove
garlic, minced
1 tsp
grated orange rind
1/2 tsp
grated lemon rind
2 Tbsp
chili powder
1/2 tsp
1/4 tsp
ground red pepper
1 medium
orange, thinly sliced
1 c
fresh pineapple diced
1 c
fresh papaya, chopped
kiwifruit, sliced
1/2 c
sweet red pepper, diced
1/4 c
green bell pepper, diced
2 1/2 Tbsp
white wine vinegar
1 1/2 Tbsp
fresh cilantro, minced
1 Tbsp
sugar, plus 1 teaspoon!
1/2 tsp
crushed red pepper

Directions Step-By-Step

For the steak:
Place steak in a large shallow dish, and set aside.
Combine the orange juice and the next 10 ingredients in a small bowl; stir well. Pour the marinade over the steak. Place the orange slices over the steak. Cover and marinate in the refrigerator for 8 hour, turning the steak occasionally.
Remove the steak from the marinade, and discard the marinade. Grill the steak over hot coals for 4 to 6 minutes on each side or to the desired degree of doneness. Let rest 10 minutes.
To serve, slice the steak diagonally across the grain into slim slices. Serve with the Fresh Fruit Salsa, garnish if desired with orange wedges and fresh cilantro sprigs.
For the Fresh Fruit Salsa:
Combine the pineapple, papaya, kiwifruit, sweet red pepper, green bell pepper, white wine vinegar, minced cilantro, sugar, and crushed red pepper in a bowl; toss gently. Cover and chill for 8 hours. Let stand at room temperature before serving.

About this Recipe

Course/Dish: Steaks and Chops
Main Ingredient: Beef
Regional Style: Southwestern