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grilled flank steak and pineapple salsa served on a plate

Flank Steak with Pineapple Marinade

4.86 from 7 votes
Sweet-savory pineapple juice, coconut aminos, and maple turn flank steak fork-tender in just 2–4 hours, then a quick 6-minute-per-side sear at 450°F locks in caramelized flavor. Finish with smoky grilled-pineapple salsa for a 30-minute dinner that tastes like backyard luau—no bottled marinade required.
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Prep Time2 hours
Cook Time10 minutes
Servings: 4 servings
Author: Molly Thompson

INGREDIENTS

Pineapple Marinated Steak

  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic minced
  • 2 Tablespoons lemon juice (about 1 lemon)
  • 1/4 cup coconut aminos or low-sodium soy sauce
  • 1/3 cup fresh pineapple juice canned works too (see notes)
  • 4 Tablespoons maple syrup divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 lb flank steak skirt steak or flat iron steak are good swaps

Pineapple Salsa

  • 1 medium pineapple cut into spears (about 10-12)
  • 1 Tablespoon maple syrup
  • 1 jalapeno minced
  • 1 red bell pepper cut into rings or thick strips
  • 1/2 red onion diced
  • 2 Tablespoons lime juice (about 1 lime)
  • 2 tablespoons fresh chopped cilantro
  • 1 teaspoon kosher salt

INSTRUCTIONS

  • Marinate the steak (2 hrs): Add the pineapple marinade ingredients to a gallon freezer bag or bowl and shake or stir to mix well. Add the flank steak and shake or turn to coat. Marinate in the fridge for 2-4 hours.
    1/3 cup extra virgin olive oil, 2 cloves garlic, 2 Tablespoons lemon juice, 1/4 cup coconut aminos, 1/3 cup fresh pineapple juice, 4 Tablespoons maple syrup, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2 lb flank steak
    flank steak in pineapple marinade in a plastic bag.
  • Prep the pineapple (5 min): When you're ready to cook it, slice the pineapple spears and add them to a bowl or bag with remaining 2 Tbsp of maple syrup and toss to coat.
    1 medium pineapple
    pineapple spears tossed in maple syrup.
  • Grill steak and veggies (10 min): Preheat the grill to 450°F (high heat). Shake off excess marinade and grill the flank steak with the lid closed until the internal temperature reaches 130°F for medium-rare, about 4-5 minutes on each side (10 minutes total). When you flip the steak, add the pineapple spears and bell pepper and cook for 3 minutes on each side.
    1 red bell pepper
    pineapple marinated flank steak on a grill.
  • Rest (10 min): Transfer cooked steak, pineapple, and peppers to a a clean cutting board and rest for 10-15 minutes to let the juices redistribute.
  • Make pineapple salsa (10 min): While the steak is resting, make the salsa. Finely chop the grilled pineapple and bell peppers and transfer to a medium bowl. Add the rest of the salsa ingredients and stir to combine.
    1 jalapeno, 1/2 red onion, 2 Tablespoons lime juice, 2 tablespoons fresh chopped cilantro, 1 teaspoon kosher salt
  • Serve: Thinly slice the steak against the grain and serve with the grilled pineapple salsa.

Notes

Marinate window: Fresh pineapple juice tenderizes fast—2–4 h max. With canned juice (pasteurized, lower bromelain) you can extend to 8h.
Internal temp: Pull flank at 130°F for medium-rare (it will coast to 135 °F); slice against the grain for best texture.
Two-zone grill: If flames flare, move steak to indirect heat to finish without burning sugars.
Make-ahead: Mix marinade up to 3 days early; refrigerate in a jar.
Freezer option: Freeze steak in the marinade up to 2 months—thaw overnight; enzyme action stops when frozen.
No grill? Sear 3 min per side in cast iron, then roast 4–6 min at 425 °F to target temp.
Leftovers: Chill slices for tacos, rice bowls, or salads; salsa keeps 3 days in the fridge.

Nutrition

Serving: 8ounces | Calories: 463kcal | Carbohydrates: 21.6g | Protein: 51g | Fat: 18.7g | Cholesterol: 136mg | Sodium: 1707mg | Fiber: 2.5g | Sugar: 14.6g
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