May 18, 2021 1 min read


  • 1.5 lbs flank steak
  • 1 tsp salt
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp minced onions
  • 1 tsp oregano leaves
  • 1/2 tsp cracked red pepper
  • 3 tablespoons olive oil, divided
  • 1/4 cup lime juice
  • 20 oz can of pineapple chunks
  • Wood skewers


  1. Boil a pot of water and place the wood skewers in. Boil for 1 minute or so to clean them and add moisture so they don't burn when you grill them!
  2. In a small bowl, mix the salt, garlic, ground cumin, minced onions, oregano leaves, and cracked red pepper. Reserve 1/4 tsp of the mixture for later.
  3. Brush the steak with a tablespoon of olive oil , then rub the steak with the larger portion of the seasoning mixture. Refrigerate and marinate the steak for at least 30 minutes. 
  4. In a medium mixing bowl, combine the lime juice, remaining olive oil, and reserved seasoning mixture. Set aside.
  5. Thread the pineapple chunks onto skewers. 
  6. Grill the steak on medium high for about 6-7 minutes on each side, brushing half of the juice mixture on the steak while it grills.
  7. Grill the pineapple and turn occasionally, grilling for about 5 minutes. Brush the remaining juice mixture over the pineapple skewers.
  8. Serve the steak and pineapple side-by-side immediately!

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