Chipotle Steak with Pineapple Avocado Salsa A smoky steak served with a flavorful fresh salsa. Entree/Main Dish Chipotle Steak with Pineapple Avocado Salsa Chipotle Steak with Pineapple Avocado Salsa thumbnail Preparation Time: 15 minutes Total time: 15 minutes 4 Servings Ingredients: 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, Instructions: Step 1: Drain 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: Heat 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: For 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: Thinly slice steak; serve with Pineapple-Avocado Salsa.

Chipotle Steak with Pineapple Avocado Salsa

Prep Time 15 minutes
Total Time 15 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 4
Nutrition facts

About

A smoky steak served with a flavorful fresh salsa.

Ingredients 10

Ingredients

1 can (20 oz.) DOLE® Pineapple Chunks
2 canned chipotle peppers in adobo sauce, seeded and minced
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

Steps

STEP1
Ingredients

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

Direction

Drain 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.

STEP2
Ingredients

1 1/2 lbs. beef skirt steak

Direction

Heat 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.

STEP3
Ingredients

1 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

Direction

For 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.

STEP4

Direction

Thinly slice steak; serve with Pineapple-Avocado Salsa.

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