Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 14 ingredients for grocery delivery
Start by adding all of the ingredients except the steak to a food processor and blend to combine. Pour your Mexican marinade into a large zip top bag or container and the add your flank steak. Push out any extra air then seal the zip top bag tightly, squish the marinade around the meat to make sure it is all covered and then park your steak in your refrigerator for anywhere from 5 hours to 12 hours to marinate.
Once your Mexican flank steak has marinated, remove the bag from the fridge and let sit on the counter while you prepare your Pineapple Salsa, sauce and rice.
To re-purpose your marinade into a serving sauce, start by pouring your remaining marinade into a small saucepan and heating over medium high heat, stirring often and watching that it doesn't burn. Bring to a rolling boil and once the marinade has reached a boil, remove from the heat and allow to cool.
Next, prepare your Pineapple salsa as instructed HERE. Add in a few slices of chopped red pepper to add even more flavor and color to your dish and prepare your white or yellow rice following the package instructions.
To cook your Mexican flank steak, heat you oven to Broil and once heated, line a baking sheet with foil and spray non-stick cooking spray. Add you steak to a baking pan and move your oven rack to 6 inches below the broiler. Broil your marinated steak for 4-5 minutes on one side, flip and broil for another 4-5 minutes on the second side, depending on how done you like your steak. Remove from the oven, transfer to a plate and cover with foil and let sit for 5-10 minutes before slicing against the grain in thin slices.