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Gluten-Free, Casein-Free Pineapple Marinated Steak with Potato Salad pairs sweet with spicy in a fresh way. This is a recipe where each item alone is tasty, but eaten together they compliment each other beautifully! This is a delicious dinner that the whole family will love!
Gluten-Free, Casein-Free Pineapple Marinated Steak with Potato Salad
- 1/2 cup pineapple juice
- 1/4 cup gluten-free tamari sauce this is gluten-free soy sauce
- dash Salt and black pepper
- 1 1/2 lbs flank steak
- 1 pound new potatoes about 10, quartered
- 12 oz green beans trimmed and cut in half
- 1/2 cup of gluten-free bottled salsa verde (I used Trader Joe's brand)
- 2 Tbsp olive oil
In a shallow bowl, combine pineapple juice, tamari, and 1/2 tsp pepper. Add steak and turn to coat. Let marinate for at least 30 minutes (can marinate overnight).
Meanwhile, fill a large saucepan with 1-in of water and fit with a steamer basket; bring the water to a boil.
Place potatoes in basket, cover, and steam until tender (approx. 12-14 mins.); adding the green beans after 6 minutes. Drain.
In a large bowl, toss the potatoes and green beans with the salsa verde and olive oil.
Heat grill to medium-high. Remove steak from marinade (discard marinade) and grill, about 4-6 minutes per side for medium-rare.
Let steak rest for 5 minutes before slicing.
Serve with potatoes and beans, at room temperature.
Recipe adapted from "Pineapple-Marinated Steak with Spicy Potatoes and Green Beans" in Real Simple Magazine (July 2012).