ingredients

For the Flank Steak:

• 1/3 cup extra virgin olive oil 
  
• 2 cloves garlic 
• 2 tablespoons lemon juice 
• 1/2 cup coconut aminos 
• 2 tablespoons maple syrup 
• 1 teaspoon sea salt 
• 1/2 teaspoon pepper 
• 2 lb flank steak

For the Pineapple Salsa:

• 1 medium pineapple cut into spears (about 10-12 spears) 
• 1 tablespoon maple syrup 
• 1 jalapeno, diced very small 
• 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 cilantro, chopped 
• 1 teaspoon sea salt

cooking

1. Add the olive oil, garlic, lemon juice, coconut aminos, maple syrup, salt and pepper to a gallon freezer bag and shake it well to mix it. Add the flank steak and shake it or roll it around in your hands a few times to coat the steak in the marinade. Place it in the fridge for 6 hours or overnight. 
2. Once the steak is marinated, prepare the pineapple to be grilled as well. Place in a ziplock bag with 2 tablespoons of maple syrup and toss to coat. 
3. Preheat the grill to high (about 450°F). Place the flank steak on the grill and discard the marinade. Sear the steak for 1-2 minutes on each side with the grill open then transfer it to indirect heat. Add the pineapple and peppers directly on the grill grates then close the lid and cook the steak, pineapple and peppers for 3 minutes. Open the lid, flip the pineapple, peppers and steak then close the lid and cook for an additional 3 minutes or until the steak reaches your desired doneness. It should reach 130-135°F for medium rare. 
4. Once it’s done, transfer it to a clean cutting board with the pineapple and peppers. Allow the steak to rest for 5-7 minutes prior to cutting. 
5. 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. Cut the steak against the grain and serve with the grilled pineapple salsa.

Notes: If you don’t have 6 hours to marinade, try to give it at least 2 hours in the fridge. It helps tenderize and build flavor!