The ultimate recipe to make on the grill: marinated steak and pineapple flatbreads with a jalapeño lime crema. Flatbreads are one of my go-tos to make on the grill because they’re a lot easier than pizza, and just as tasty. The key to it is the citrusy marinade which makes the meat super tender. This marinade is a family recipe I’ve been making for years now and it really is the perfect combo of spicy and sweet.
Marinated steak and pineapple flatbreads with a jalapeño lime crema
Ingredients
Marinade:
- 3/4 cup orange juice
- 3/5 cup olive oil
- chopped cilantro
- 5 cloves garlic chopped
- juice from 4 limes
- salt/pepper
- 1 tbsp cayenne
- 1 tsp cinnamon
- 2 jalapeno sliced
- 1.5 lbs strip steak
Pineapple:
- 2 tbsp brown sugar
- 1 tsp cayenne
- 1 tbsp cinnamon
Crema:
- 1/2 cup sour cream
- 1 tbsp lime juice
- Jalapeno slices (depending on spice level)
Flatbreads:
- 2 garlic cloves
- 1/2 stick butter, melted
- pickled shallots
- avocado
Instructions
- Wash and pat dry steak. Combine marinade ingredients and pour into a bag or a large bowl. Add steak and let meat marinate for 6 hours-overnight.
- 30 min before you're ready to grill, prepare pineapple, and flatbreads. The pineapple: Slice into sticks, about ½ in wide. Season with cinnamon, cayenne and brown sugar. Making sure your grill is very hot, cook the thickest part for about 2 min per side. For the thinner part you really only need a quick sear on each side (if you like things medium rare).The flatbreads: drizzle butter and garlic.
- Heat grill up to 375. Add steak, pineapple and flatbreads. Cook steak about 2.5 min per side or until internal temp is 135.Monitor flatbreads and pineapple until they get slightly browned and then remove from heat as well.
- Make crema by adding lime juice, sour cream and jalapenos to a bowl.
- Add crema to grilled flatbread, then add slices of steak, pineapple, avocado, and pickled veggies. Enjoy!
