Fiesta Grilled Flank Steak

• 1/2 cup unsweetened pineapple juice
• 1 tablespoon lime juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1 beef flank steak (1 pound)
• 1 cup cubed fresh pineapple
• 1/2 cup salsa verde
• 1 medium ripe avocado, peeled and cubed
• 1 green onion, finely chopped
• 1 tablespoon minced fresh cilantro

1. In a shallow dish, combine the pineapple juice, lime juice, garlic salt and cumin. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight.
2. In a small bowl, combine the pineapple, salsa, avocado, green onion and cilantro. Cover and chill until serving.
3. Drain beef and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
4. Let stand for 5 minutes; thinly slice across the grain. Serve with salsa.

pineapple juice, lime juice, garlic salt, ground cumin, pineapple, salsa verde, avocado, green onion, fresh cilantro

Taken from www.tasteofhome.com/recipes/fiesta-grilled-flank-steak/ (may not work)