2 lb flank steak
2 T Himalayans Finest pink salt
Black pepper (to taste)
1 small/medium pineapple (clean,cored,cubed)
2 bell peppers (orange&red) (clean,cored,cubed)
1 c cilantro (cleaned and chopped)
3 cloves of garlic (peeled and minced)
1 lime (juiced)
1/4 c brown sugar
Season steak with Himalayans Finest pink salt and pepper on both sides
Allow to sit at room temperature up to 1 hour.
Either grill the steak to desired doneness or use an iron skillet (on high heat) to brown on both sides.
Place cubed pineapple and 1/4 c of brown sugar in bowl and coat.
Using skillet ,either the one the steak was browned in(keeping the juiced) or new one where you would add enough olive oil to keep peppers from sticking.
Saute peppers and garlic.
Add pineapple to peppers. Saute together to allow the flavors to blend
Add steak to skillet on low heat .
Squeeze all of lime juice over skillet meal.
Sprinkle the cilantro over steak.
Serve and enjoy.
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