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About
A smoky steak served with a flavorful fresh salsa.
Ingredients
1 can (20 oz.) DOLE® Pineapple Chunks 2 canned chipotle peppers in adobo sauce, seeded and minced 2 garlic cloves, minced 2 tablespoons honey 4 teaspoons,divided fresh lime juice 1 1/2 pound beef skirt steak 1 ripe avocado, seeded, peeled and cubed 1/2 cup red bell pepper, cut into 1/2-inch pieces 1/4 cup green onions, thinly sliced 2 tablespoons finely chopped fresh parsley Steps
Step 1INGREDIENTS1 can (20 oz.) DOLE Pineapple Chunks
2 canned Chipotle peppers in adobo sauce, seeded and minced
2 cloves garlic, minced
2 tablespoons honey
4 teaspoons fresh lime juice, dividedDIRECTIONDrain pineapple, reserve 1 tablespoon juice. In small bowl, combine reserved pineapple juice, chipotle peppers, garlic, honey and 2 teaspoons lime juice. Reserve 2 teaspoons mixture for salsa.STEP 2INGREDIENTS1 1/2 lbs. beef skirt steakDIRECTIONHeat ridged grill pan over medium-high heat until very hot. Place steak in pan; brush top with half chipotle mixture and cook 2 minutes. Turn steak over and brush with remaining mixture. Cook 2 to 3 minutes longer for medium-rare or until desired degree of doneness. Turn steak over again and cook 30 seconds longer. Transfer steak to a cutting board; keep warm.STEP 3INGREDIENTS1 can (20 oz.) DOLE Pineapple Chunks
1 ripe avocado, pitted, peeled and cut into 3/4-inch chunks
1/2 cup red bell pepper cut into 1/2-inch chunks
1/4 cup thinly sliced green onions
2 tablespoons snipped fresh parsleyDIRECTIONFor Pineapple-Avocado Salsa: In medium bowl mix pineapple chunks, avocado, red bell pepper, green onions, parsley, reserved 2 teaspoons chipotle mixture and remaining 2 teaspoons lime juice.STEP 4DIRECTIONThinly slice steak; serve with Pineapple-Avocado Salsa.