BROILED STEAK WITH PINEAPPLE AND ONION SALSA
Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees; then turn on the broiler. While the oven is preheating, leave a skillet or a grill pan (a ridged skillet) inside. The best pans for this are cast-iron, enameled cast-iron, or heavy-duty steel - not stainless steel, but what chefs call "black steel." Almost needless to say, this pan must be all metal and not flimsy. Keep potholders handy. In most cases, that skillet will stay as close to the heating element as possible, about two or three inches away. That's roughly the distance you want if you have an old-fashioned under-oven broiler, even though it will allow you to put the food closer, almost in contact with the flames. Adjustments may also be needed with a really powerful broiler, of the kind more often found in restaurants, where two or three inches may be way too close. After a little experimenting, you'll find the ideal distance for your broiler.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start broiler; set rack about 4 inches from heat source. Brush pineapple and onion slices with olive oil and put on a baking sheet. Broil, turning once or twice, until soft and slightly charred, about 8 minutes total. Remove slices as they finish cooking and chop into bite-size chunks, saving as much juice as possible. When finished, set a cast-iron pan under broiler and let sit for about 10 minutes.
- In a bowl, combine pineapple and onions with chile, basil and lime juice. Sprinkle with salt and pepper and stir to combine. Let sit for about 5 minutes, then taste and add more chile, lime or salt to taste.
- Season steaks with salt and pepper. When pan is very hot, carefully remove from oven and add steaks; return to oven immediately. Broil steaks 6 to 10 minutes for rare to medium rare. (Timing will depend on thickness of meat and broiler heat; check by feel or by making a small slit in one steak and peeking in.) Serve steaks hot, with salsa.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 29 grams, Carbohydrate 36 grams, Fat 50 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 1129 milligrams, Sugar 24 grams, TransFat 2 grams
GRILLED CHILE FLANK STEAK WITH SALSA
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
- Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
- When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
- Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams
GRILLED TILAPIA WITH PINEAPPLE SALSA FOR 2
Just because you are serving a smaller serving meals doesn't mean you have to give up flavor. This delicious fish dish is sure to please with its tropical flavor.-Beth Fleming, Downers Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings (1/2 cup salsa).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the pineapple, onion, green pepper, cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt and cayenne. Chill until serving., Combine oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., On a greased grill rack, grill fish, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 137 calories, Fat 3g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 337mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
GRILLED MARINATED SKIRT STEAK TACOS WITH PINEAPPLE SALSA AND TOMATILLO SAUCE
Provided by Food Network
Time 5h15m
Yield 12 tacos
Number Of Ingredients 26
Steps:
- Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally.
- Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
- Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices.
- Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side.
- Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.
- Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process.
- Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture.
- Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice and salt and pepper to taste in a medium bowl.
GRILLED CHILE-LIME FLANK STEAK SOFT TACOS WITH PINEAPPLE SALSA
Make and share this Grilled Chile-Lime Flank Steak Soft Tacos With Pineapple Salsa recipe from Food.com.
Provided by Brookelynne26
Categories Tropical Fruits
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the marinade: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.
- For the salsa: Light a charcoal grill about 30 minutes before you're ready to cook or preheat a gas grill to medium-high.
- Slice off the leafy top of the pineapple and just enough of the bottom so the fruit rests flat on a cutting board. Slice off the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any "eyes" with a paring knife and discard. Slice the fruit away from the core in 4 or 5 slabs.
- Place the pineapple slabs on the hot grill and grill until the fruit is just beginning to show some browning, 1 to 2 minutes per side, 4 to 5 minutes per side if you want it charred.
- Let the pineapple cool for a few minutes, then dice. In a medium bowl, mix the diced pineapple, onion, cilantro, lime juice, vinegar, olive oil, salt, and chile and blend well.
- To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing.
- Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.
- Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.
Nutrition Facts : Calories 341.3, Fat 15.3, SaturatedFat 4.1, Cholesterol 34.9, Sodium 508.5, Carbohydrate 30.9, Fiber 4.2, Sugar 6.5, Protein 21.3
GRILLED TUNA WITH FRESH PINEAPPLE SALSA
"This easy-to-mix salsa adds tropical flair to sweet and spicy glazed tuna steaks," writes Bonnie Hogan from Rochester, New Hampshire. "It's a delicious and attractive entree with minimal prep work."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1 cup salsa).
Number Of Ingredients 11
Steps:
- In a small bowl, combine the pineapple, red onion, cilantro, 1-1/2 teaspoons vinegar and jalapeno if desired. Cover and refrigerate until serving. In a small bowl, combine the hoisin sauce, ketchup and remaining vinegar; set aside. , Rub both sides of fish with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved hoisin sauce mixture. Serve with pineapple salsa.
Nutrition Facts : Calories 256 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 385mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
GRILLED PINEAPPLE AND ONION SALSA
Steps:
- Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
- In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.
GRILLED TUNA STEAKS WITH CANTALOUPE SALSA
Categories Low Carb Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Backyard BBQ Cantaloupe Tuna Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
- Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
- Transfer tuna to plates. Spoon salsa alongside and serve.
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- Add the olive oil, garlic, lemon juice, coconut aminos, maple syrup, salt and pepper to a gallon freezer bag and shake it well to mix it. Add the flank steak and shake it or roll it around in your hands a few times to coat the steak in the marinade. Place it in the fridge for 6 hours or overnight.
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- Boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl; stir in soy sauce.
- Place pineapple and onion on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the onion is tender. Remove from grill; let stand 5 minutes. Coarsely chop, and transfer to a bowl.
- Brush both sides of fish evenly with oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill 3 minutes; turn fish over. Brush fish with remaining juice mixture; grill 3 minutes or until desired degree of doneness.
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