Chipotle Glazed Grilled Flank Steak with Peppers and Pineapple

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  • 15|min prep time
  • 40|min total time
  • 8 ingredients
  • 6 servings

pouch (8 oz) Old El Paso™ Mexican cooking sauce chipotle
green bell pepper, cut into 24 cubes
can (20 oz) pineapple chunks, drained
red onion, cut into 12 wedges, then in half
tablespoons vegetable oil
beef flank steak, trimmed of fat (1 to 2 lb)
teaspoon salt
teaspoon pepper


  1. 1 Heat gas or charcoal grill. Place 1/4 cup of the cooking sauce in small bowl to use for brushing while grilling. Reserve remaining cooking sauce in microwavable bowl to serve with beef.
  2. 2 On each of 6 (12-inch) skewers, alternately thread bell pepper, pineapple and onion.
  3. 3 Drizzle 1 tablespoon of the oil over beef; sprinkle salt and pepper on both sides. Brush one side of beef with 2 tablespoons of the cooking sauce from small bowl. Place beef on direct heat side of grill over medium heat. Place skewers on indirect heat side of grill. Cover grill; cook 12 to 14 minutes for medium doneness, turning once. After turning, brush beef with remaining 2 tablespoons cooking sauce from small bowl. When vegetables are tender, remove from grill. Cut beef diagonally across grain.
  4. 4 Microwave reserved cooking sauce that is in microwavable bowl uncovered on High 20 to 30 seconds or until hot. Serve with beef.




Nutrition Information

Recipe Step Photos

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