To me, this is summer on a plate. Grilled steak with a tropical salsa made with fruit that is at peak ripeness-yum! I used flank steak here but you can also use London broil- either way make sure not to overdo the steak and that it is still a nice juicy pink inside. The ginger gives great flavor to the the meat but it is definitely a strong flavor so if you are not such fan of ginger (whats wrong with you?) then use just a sprinkle of powdered ginger or leave it out altogether. The salsa is simple to make and features pineapple and mango that are super sweet and some jalapeno and red onion to balance the sweetness. It's a great combination and goes a long way. I have to admit that I'm not much of a steak eater nor do I like things that are grilled but I really loved this and I hope you do too.
2 flank steaks, or London broil
1 tsp fresh grated ginger
3 cloves garlic, crushed
1/2 cup soy sauce
1/2 cup teriyaki sauce
2 Tbl brown sugar
black pepper to taste
Score the steaks by making cuts in the meat against the grain. Put the marinade ingredients in a Ziplock bag and then put the steaks in. Let the meat marinate for at least an hour and up to 5 hours. Grill the meat over high heat to get a great crust on the outside about 4 minutes on each side till it is fully cooked but still pink in the middle.
For the salsa:
1/4 of a ripe pineapple, peeled, cored and cubed
1 ripe mango, cubed
1 Tbl jalapeno pepper, chopped finely (or more if you prefer it to be spicier)
2 Tbl red onion, chopped finely
3 Tbl lime juice
2 Tbl chopped cilantro or parsley
1/4 tsp fresh grated ginger
1 tsp honey
salt and pepper to taste
Mix together in a bowl and season with salt and pepper to taste. Serve over the meat.