Al Pastor Glazed Beef Flat Iron Steak

Name: Al Pastor Glazed Beef Flat Iron Steak
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: Flat Iron Steak; barbecue sauce; canned pineapple; ancho chile powder; onion; roasted garlic; French bread; fresh pineapple

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.

Cook Time: 40 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

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

Garnish

Grilled fresh pineapple slices, pickled onions, shredded lettuce (optional)

Preparation

Step 1

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.
Step 2

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.
Step 3

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.

Cooking 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

765 Calories

0 %*

10.2g SAT FAT

0 %DV**

55g PROTEIN

0 %DV

9.4 mg IRON

0 %DV

16.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.