Photo of Asian-Spiced Flank Steak with Pineapple-Pepper Salsa by WW

Asian-Spiced Flank Steak with Pineapple-Pepper Salsa

4 - 5
PersonalPoints™ per serving
Total Time
26 min
15 min
11 min
Here's a delicious, hearty entrée that comes together in under half an hour. A few basic seasonings, like soy sauce, ginger, and garlic powder, give flank steak great flavor. If you can plan ahead, the longer you let the steak marinate, the better the flavor, but you can let it sit for half an hour if you're in a hurry. The fresh salsa, which is made with pineapple, sweet red peppers, and scallions is lovely as is, but you can add crushed red pepper flakes for a little heat. You can also try it with some chopped tomatoes, fresh herbs, and red onions to mix things up a bit.


Low sodium soy sauce

3 Tbsp

Ginger root

1½ tsp, fresh, grated

Garlic powder

tsp, or to taste

Uncooked lean flank steak

1 pound(s), about 1/2-inch thick


1 cup(s), diced

Sweet red pepper(s)

¼ cup(s), diced

Uncooked scallion(s)

2 Tbsp, sliced

Low sodium soy sauce

2 tsp

Ginger root

½ tsp, fresh, grated


  1. In a glass bowl with lid (or a food storage bag), combine first three ingredients. Add steak, turn to coat and cover bowl (or place steak in bag, seal bag and turn to coat); refrigerate at least 30 minutes or overnight.
  2. Preheat grill to medium-high.
  3. Remove steak from marinade; discard marinade. Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Remove steak to a clean plate; let sit for 5 minutes.
  4. Meanwhile, in a small bowl, combine salsa ingredients.
  5. Thinly slice steak across grain and serve with salsa.
  6. Serving size: 3 1/2 oz steak and 1/3 cup salsa