Combine 1/2 cup Brazilian style grilling sauce, olive oil, salt, and pepper in a large resealable plastic bag. Add flank steak to bag and toss to coat. Seal and refrigerate at least 2 hours or up to 24 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Sweet, salty, spicy and delicious! Use Culinary Tours Brazilian style grilling sauce to marinate flank steak and then pair it with charred pineapple and peaches.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (13-oz.) bottle Culinary Tours Brazilian style grilling sauce, divided | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 2 clove(s) garlic, minced | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 1 (1-1/2-to-2-lbs.) beef flank steak, trimmed | ||
| ½ (1-lbs.) pkg. Hy-Vee Short Cuts chopped pineapple | ||
| 2 large ripe peaches, pitted and sliced | ||
| Fresh herbs, such as: parsley or cilantro, for garnish |
Things To Grab
- Large resealable plastic bag
- Charcoal or gas grill
- Paper towels
- Meat thermometer
- Silicone pastry brush
- Metal skewers
Directions
Preheat a charcoal or gas grill, with greased grill grates, to medium-high heat. Using paper towels, pat steak dry. Grill 10 to 12 minutes or until steak reaches an internal temperature of 130 degrees for medium-rare doneness, occasionally brushing with additional sauce. Remove steak from grill and allow to rest for 5 minutes.
Thread chopped pineapple and peaches onto metal skewers, brush with Brazilian style grilling sauce and grill for 5 to 7 minutes or until lightly charred.
Slice steak across the grain into thin slices. Serve with grilled pineapple and peaches. Garnish with fresh herbs, if desired.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 70mg
- Sodium: 1840mg
- Total Carbohydrates: 46g
- Protein: 26g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 25%
Recipe Source:
Hy-Vee Test Kitchen