Recipe by mariposa13
From WW Great Cooking Everyday. Needs to marinade 2 hrs to overnight.
Top Review by teresas
I would have given this dish 5 stars except for the following problems with the recipe. It doesn't say how much lime to use. I put in 1 tbl of lime juice during step 1. It also did not say when to add the chopped/crushed pineapple, so I added it to the marinade during step 9. With that said this is excellent! Has an asian taste to it. All the flavors blended well together. The roasted shallots added a nice touch. It does make a lot of sauce. Next time I will use the sauce over rice. This time I served it along side of recipe #260834, and green beans for a nice WW dinner. Thanks mariposa13 for posting.
- 1 1⁄2 cups finely chopped fresh pineapple or 1 1⁄2 cups drained canned crushed pineapple
- 1 cup unsweetened pineapple juice
- 1⁄2 medium red onion, sliced
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon chili powder
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 2 teaspoons minced jalapenos
- 3 drops hot pepper sauce
- 1 (1 1/2 lb) flank steaks, trimmed
- 1⁄2 cup reduced-sodium beef broth
- 6 -8 shallots, roasted and torn into small pieces
Directions See How It's Made
- Combine pineapple juice, onion, lime, cilantro, chili powder, soy sauce, vinegar, garlic, oil, jalapeno, and pepper sauce in zip-lock bag.
- Add the steak to the bag, squeeze out air, and seal.
- Turn to coat.
- Refridgerate 2 hrs to overnight.
- Spray grill rack with nonstick spray.
- Remove steak from marinade, scraping off any excess.
- Grill 5 inches from heat about 5 minute per side or until done.
- Let stand 10 minute.
- Meanwhile, transfer marinade to saucepan and bring to a boil.
- Add broth and simmer 5 minute.
- Take sauce and add more lime juice, pepper sauce, or cilantro to taste.
- Slice steak thinly on an angle across the grain.
- Serve, topped with sauce and sprinkled with shallots.