Ingredients:
- 3 Tbsp low sodium soy sauce
- 1 1/2 tsp ginger root, fresh, grated
- 1/8 tsp garlic powder, or to taste
- 1 pound uncooked lean flank steak, about 1/2-inch thick
SALSA
- 1 cup pineapple, diced
- 1/4 cup sweet red pepper, diced
- 2 Tbsp uncooked scallions, sliced
- 2 tsp low sodium soy sauce
- 1/2 tsp ginger root, fresh, grated
INSTRUCTIONS:
In a glass bowl with lid (or a food storage bag), combine first three ingredients. Add steak, turn to coat and cover bowl (or place steak in bag, seal bag and turn to coat); refrigerate at least 30 minutes or overnight.
Preheat grill to medium-high.
Remove steak from marinade; discard marinade. Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Remove steak to a clean plate; let sit for 5 minutes.
Meanwhile, in a small bowl, combine salsa ingredients.
Thinly slice steak across grain and serve with salsa.
SERVING SIZE:
Yields about 3 1/2 ounces steak and 1/3 cup salsa per serving.
