Pineapple-Marinated Steak With Spicy Potatoes and Green Beans

steak-spicy-potatoes-green-beans
Photo by Marcus Nilsson
Pineapple-Marinated Steak With Spicy Potatoes and Green Beans 3.1 62 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 425 calories
    • Fat 18 g
    • Sat Fat 6 g
    • Cholesterol 60 mg
    • Sodium 458 mg
    • Protein 41 g
    • Carbohydrate 26 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 73 mg

In a shallow bowl or baking dish, combine the pineapple juice, soy sauce, and ½ teaspoon pepper. Add the steak and turn to coat. Let marinate for at least 30 minutes.

Meanwhile, fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes, adding the green beans after 6 minutes; drain. In a large bowl, toss the potatoes and green beans with the chilies, oil, vinegar, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

Heat grill to medium-high. Remove the steak from the marinade (discard the marinade) and grill, 4 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Serve with the potatoes and beans, sprinkled with the cilantro.

Ingredients

  1. Check 1/2 cup pineapple juice
  2. Check 1/4 cup soy sauce
  3. Check kosher salt and black pepper
  4. Check 1 1/2 pounds flank steak
  5. Check 1 pound new potatoes (about 10), halved or quartered if large
  6. Check 12 ounces green beans, trimmed and cut into 1-inch pieces
  7. Check 1 4.5-ounce can chopped green chilies
  8. Check 2 tablespoons olive oil
  9. Check 1 tablespoon white vinegar
  10. Check 1/2 teaspoon ground cumin
  11. Check 1/4 cup fresh cilantro leaves

Directions

  1. In a shallow bowl or baking dish, combine the pineapple juice, soy sauce, and ½ teaspoon pepper. Add the steak and turn to coat. Let marinate for at least 30 minutes.
  2. Meanwhile, fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes, adding the green beans after 6 minutes; drain. In a large bowl, toss the potatoes and green beans with the chilies, oil, vinegar, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Heat grill to medium-high. Remove the steak from the marinade (discard the marinade) and grill, 4 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Serve with the potatoes and beans, sprinkled with the cilantro.

 

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