Tandoori Flank Steak with Pineapple Salsa

Tandoori Flank Steak with Pineapple Salsa
  • 4 servings
  • 0:05 Preparation
  • 0:12 Cooking
  • 0:17 Total Time


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  • 1/2 lb
    (225 g)

    flank steak

  • 341 ml

    vh ® tandoori sauce

  • 1 cup
    (250 mL)

    canned pineapple chunks, drained (reserve juice)

  • 2 Tbsp.
    (30 mL)

    vh ® pineapple sauce

  • 1/2 cup
    (125 mL)

    red pepper, finely diced

  • 2 Tbsp.
    (30 mL)

    green onions

  • 3 Tbsp.
    (45 mL)

    plus 1 teaspoon (5 ml) lime juice

  • pam grilling spray


Marinate flank steak in 3/4 cup (180 mL) of VH® Tandoori sauce, 2 Tbsp. (30 mL) pineapple juice, 3 tbsp (45 mL) lime juice for 6 hrs.

Stir together pineapple chunks, VH® Pineapple sauce, red pepper, green onions and remaining lime juice, set aside.

Wipe excess marinade from beef and discard. Spray grill with PAM® and heat to medium-high. Sear meat on both sides, then move meat to a cooler spot on the grill to finish cooking with indirect heat. While cooking, baste steak with 1/2 cup of VH®; Tandoori sauce.

Cook to desired doneness, about 20 minutes for medium. Remove from heat, cover with foil and let rest for 5 minutes. Slice thinly and serve with remaining sauce and salsa.

Source: Metro