Company Overview
About Us Sustainability

About Us

Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

Click here to learn more

Anchiote Marinated Flat Iron Steak

Prep Time 20 minutes
Total Time 45 minutes
Difficulty 2.0 Medium
Calories Per Servings 0 Calories
Servings 1
Nutrition facts


Recipe featured at Tortilla Jo's Restaurant at Downtown Disney, California.

Ingredients 10


2 pounds DOLE® Chef-Ready Cuts Pineapple Cubes, partially thawed
roma tomatoes, diced
3 each fresh lime juice
1/4 cup olive oil
1/2  DOLE Red Onion, diced
1/4 cup chopped fresh cilantro
2 each serrano pepper(s), seeded, finely chopped
6 oz. flat iron steak(s)
  salt and pepper, to taste
  Salsa Rojo (recipe below)



2 pounds DOLE Chef-Ready Cuts Pineapple Cubes, partially thawed

2 roma tomatoes, diced
3 each fresh lime juice
1/4 cup olive oil
1/2 DOLE Red Onion, diced
1/4 cup chopped fresh cilantro
2 each serrano peppers, finely chopped
salt and pepper, to taste


Combine pineapple, tomatoes, lime juice, olive oil, red onion, cilantro, and serrano peppers in a mixing bowl.  Salt and pepper to taste.  Chill pineapple pico de gallo until ready to serve.


6 oz. flat iron steak(s)

salt and pepper, to taste


Season flat iron steak with salt and pepper. Cook on the grill to desired temperature.



To plate:  Spoon Salsa Rojo over steak.  Top with Pineapple Pico de Gallo.   Serve with chorizo green beans and cilantro basil couscous.



Salsa Roja; Toast 1/4 each Cascabel chile and 1/4 each Guajillo chile, until they change color. Remove stems and de-seed and soak chiles in boiling water, set aside and reserve water for use later.  Saute 1/4 onion, chopped and 1 tablespoon garlic cloves in oil until translucent, set aside.  Roast 3 roma tomatoes until they are soft set aside.  Toast 1 tablespoon cumin and 1 tablespoon coriander in a saute pan.  Combine chiles, onions, garlic,tomatoes and 1/16 quart of water from the soaked chiles in a blender container. Cover; blend until smooth.  Add 1 tablespoon chicken base, 1 tablespoon salt, toasted cumin and coriander.  Strain so it becomes smooth and seedless.  Saute sauce in 1 oz. oil with bay leaf, hold and serve.

View & Leave Comments
comments powered by Disqus