Hope everyone had a great Fathers Day! For us it was the weekend of steak. My wife and I went out to dinner Friday night, one of the last times we’ll have without a newborn for awhile, and we had a great steak there. I had the leftovers from that Saturday for lunch and then I grilled this amazing flank steak for the family Saturday night.
This week the Virtual Potluck group is sharing recipes from Top Chef’s Fabio Viviani made with Bertolli Oilve Oil. They’ve got a great sweepstakes going on right now where you can win some great prizes and even a trip to L.A.!
The other potluckers made some more of Fabio’s recipes too so check them all out here!
Typically when I do a flank steak, I marinate it before throwing it on the grill. This recipe called for just brushing it with the olive oil before grilling and it cooked up just great. Five minutes on each side is plenty of time for your typical flank steak and results in a great juicy steak. Don’t get too excited about the steak though and forget to let it rest for 10 minutes after the grill! The simple grilling method also really allowed the flavors of the salsa to shine. The salsa was a combination of fresh pineapple, red pepper,green onions, basil and some jalapeno for heat. Such a great combination of flavors. Make it ahead of time and will be even spicier!
Flank Steak with Pineapple Salsa
- Recipe by Chef Fabio Viviani
- 4 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- 1 1/2 cups chopped fresh pineapple
- 1 medium red bell pepper, chopped
- 6 green onions, thinly sliced
- 1 jalapeno pepper, seeded and finely chopped
- Juice from 1/2 lime
- 1/4 cup thinly sliced fresh basil leaves
- Pinch salt
- 1 lb. flank steak
- 1 Tbsp. Bertolli® Classico Olive Oil
Combine pineapple, red pepper, green onions, jalapeno pepper, lime juice, basil and salt in medium bowl; set aside.
Brush beef with Bertollli Classico Olive Oil. Season beef, if desired, with salt and black pepper. Grill, turning once, 10 minutes or until desired doneness. Serve with pineapple salsa.
Disclosure: This is a sponsored post for Bertolli® Olive Oil for the Where Flavor Comes From Summer promotion. I was provided a pair of grilling tongs and brush along with monetary compensation for this post. All opinions are 100% my own.
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I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.