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  • Chipotle Steak with Pineapple Avocado Salsa

  • About

    A smoky steak served with a flavorful fresh salsa.


    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


    Step 1
    INGREDIENTS1 can (20 oz.DOLE Pineapple Chunks
    2 canned Chipotle peppers in adobo sauce, seeded and minced
    cloves garlic, minced
    tablespoons honey
    4 teaspoons fresh lime juice, divided

    DIRECTIONDrain 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 2

    INGREDIENTS1 1/2 lbs. beef skirt steak

    DIRECTIONHeat 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 3

    INGREDIENTS1 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 parsley

    DIRECTIONFor 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 4

    DIRECTIONThinly slice steak; serve with Pineapple-Avocado Salsa.