al pastor glazed beef flat iron steak
Try this recipe next time you're at the grill. Beef Flat Iron steak is marinated in a pineapple-barbecue sauce, grilled and served on bolillo rolls.
1 beef Flat Iron Steak (about 1 pound)
MARINADE AND SAUCE
1/4 cup barbecue sauce
1/4 cup canned crushed pineapple
2 tablespoons ancho chile powder
1 tablespoon minced sweet onion
1 garlic clove
4 bolillo rolls, sliced lengthwise, toasted
Grilled fresh pineapple slices, pickled onions, shredded lettuce (optional)
- Combine barbecue sauce, pineapple, chile powder, onion and garlic in blender or food processor container. Cover; process 1 minute or until smooth, scraping sides of container as needed. Pour half into bowl, cover and refrigerate.
- Place steak and remaining barbecue marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Keep warm.
- Spread reserved barbecue mixture evenly over cut sides of each roll. Thinly slice steak. Place slices on bottom of rolls. Top with pineapple, onions, and lettuce.Cook's Tip: You may substitute 1 French baguette, sliced lengthwise, toasted for 4 bolillo rolls. If bread is too thick, scoop out middle and save for another use.
Nutrition information per serving: 765 Calories; 252 Calories from fat; 28g Total Fat (10.2 g Saturated Fat; 1.7 g Trans Fat; 2.2 g Polyunsaturated Fat; 11.8 g Monounsaturated Fat;) 144 mg Cholesterol; 1001 mg Sodium; 70.5 g Total Carbohydrate; 3.5 g Dietary Fiber; 55 g Protein; 9.4 mg Iron; 841 mg Potassium; 12.5 mg NE Niacin; 1 mg Vitamin B6; 10.3 mcg Vitamin B12; 16.6 mg Zinc; 103.5 mcg Selenium; 200 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.