Latin Steaks with Sweet & Smoky BBQ Drizzle

Recipe Categories: All Recipes | Flat Iron Steak | Other Steak Favorites | Steaks | BBQ and Grilling

2 hrs
Marinade Time

Prep time: 15 min

Cook time: 15 min

Serves: 4

Nutrition Info

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Latin Steaks with Sweet & Smoky BBQ Drizzle

These Omaha Steaks Flat Iron Steaks are full of zesty flavor; they're marinated in lime, pineapple juice with cilantro and fajita seasoning before being grilled alongside pineapple rings. Drizzle homemade sweet BBQ sauce over pineapple and steaks. Serve with rice garnished with lime slices and cilantro, for a healthy, delicious dish.

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Flat Iron Steaks

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4 (7 oz.) steaks

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Ingredients

4 Omaha Steaks Flat Iron Steaks
1 can (8 ounces) Pineapple rings in juice
1/4 tsp. black pepper
Salt
Lime slices and cilantro sprigs, optional

Marinade:

1/4 cup Fresh lime juice
3 Tbsp. chopped fresh cilantro
2 Tbsp. reserved pineapple juice
2 Tbsp. roasted garlic flavored oil
2 tsp. fajita seasoning

Sweet and Smoky BBQ Sauce:

1/2 cup prepared molasses or other sweet barbeque sauce
2 Tbsp. reserved pineapple juice
1 chipotle pepper in adobo sauce, seeded and minced

Preparation

Drain pineapple, reserving 1/4 cup juice for marinade and barbeque sauce. Cover and refrigerate pineapple rings until ready to use.
Whisk marinade ingredients in small bowl. Season steaks with black pepper. Place in food-safe plastic bag. Pour marinade over steaks; turn steaks to coat. Close bags securely and marinate in refrigerator 15 minutes to 2 hours.
Meanwhile combine barbeque sauce ingredients in small bowl. Set aside.
Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill Flat Iron Steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. About 8 minutes before steaks are done, place pineapple rings on grill. Grill until heated through, turning once.
Season steaks with salt, as desired. Drizzle steaks and pineapple with sweet & smoky barbeque sauce.
Garnish with lime slices and cilantro sprigs, if desired.

Recipe and Photo courtesy of The Beef Checkoff