Recipes

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Cumin-Spiced Flank Steak with Pineapple Relish

Prep Time: 15 minutes
Cook Time: 20 minutes
Stand time: 10 minutes

Ingredients
2 cups chopped pineapple
1/4 cup purple onion
2 tablespoons chopped fresh cilantro
1 jalapeño, seeded and chopped
1/4 cup chopped fresh mint, divided
1/2 cup fresh lime juice, divided
2 teaspoons cumin
1/4 teaspoon salt
1/4 teaspoon red pepper
1 1/2 pounds Laura’s Lean Flank Steak

Directions
1. To make pineapple relish combine pineapple, onion, cilantro, jalapeño, 2 tablespoons chopped fresh mint and 1/4 cup lime juice in a medium bowl; set aside.
2. Combine cumin, salt, red pepper and remaining lime juice in a small bowl; pour over steak. Let stand 5 to 10 minutes.
3. Grill steaks, covered with grill lid, over medium-high heat (350°to 400°) about 8 to10 minutes on each side or to desired degree of doneness. Serve with Pineapple Relish.

Broiling Directions

1. Place steak on a rack of a broiler pan. Broil 3 to 5 inches from heat 6 to 8 minutes on each side or until desired degree of doneness.

Makes 6 servings.

Cooking Tips: For a more blended flavor, make the pineapple relish a few hours before you begin the steaks. This allows the ingredients to marry.

Nutritional Analysis Per Serving
CALORIES 178 (26% from fat); FAT 5.5g (sat 2.0g); PROTEIN 24.6g; CARB 9.5g; FIBER 1.1g; CHOL 55mg; IRON 2.6mg; SODIUM 185mg.

Diabetic Exchanges: 1/2 fruit; 1 vegetable; 3 very lean meat