Ww 6 Pts Grilled Flank Steak W Pineapple and Roasted Shallots
Elevate your grilling game with this Weight Watchers-friendly recipe for Grilled Flank Steak with Pineapple and Roasted Shallots, a perfect balance of smoky, sweet, and savory flavors. This 6-point meal features juicy, perfectly seasoned flank steak paired with caramelized shallots and smoky-sweet grilled pineapple, creating a vibrant and satisfying dish. The steak is marinated in a simple, flavorful blend of smoked paprika, garlic powder, and olive oil, while the shallots are roasted in a foil packet with honey and balsamic vinegar for a delightful sweetness. Grilled pineapple rings add a tropical touch, rounded out with a fresh parsley garnish and a squeeze of lemon juice. Ready in just 35 minutes, this dish is ideal for a weeknight dinner or summer cookout. Serve it warm and let the bold flavors shine! Perfect for those looking for healthy, low-point grilling recipes packed with flavor.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1 medium (peeled, cored, and sliced into rings) Fresh pineapple
- 8 small (peeled, left whole) Shallots
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 teaspoons Honey
- 1 tablespoon Balsamic vinegar
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 medium (cut into wedges, for serving) Lemon
Instructions
1. Preheat your grill to medium-high heat.
2. Pat the flank steak dry with paper towels and season both sides with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and smoked paprika. Drizzle 1 tablespoon of olive oil over the steak, rubbing it into the meat evenly.
3. In a small bowl, toss the whole shallots with 1 tablespoon of olive oil, balsamic vinegar, honey, and a pinch of salt and pepper.
4. Arrange the shallots in a foil packet, sealing the edges tightly. Place the packet on the grill and cook for 15-20 minutes, flipping halfway through, until the shallots are tender and caramelized.
5. While the shallots roast, place the pineapple slices on the grill and cook for 2-3 minutes per side, until grill marks appear and the pineapple softens slightly. Remove and set aside.
6. Place the seasoned flank steak on the grill and cook for 5-6 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare or 140°F for medium. Let the steak rest for 5 minutes before slicing.
7. Slice the steak thinly against the grain and serve it on a platter. Top with the roasted shallots and grilled pineapple slices.
8. Garnish with freshly chopped parsley and a squeeze of lemon juice before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 67.7 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2804 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
