Party-style Grilled Guacamole, Flank Steak, & Pineapple

Mark Bittman of the New York Times recently wrote an article 101 Fast Recipes for Grilling – it was totally up my alley – 101 ideas for non-processed, quick and simple grilled delights!  I was completely inspired and this meal was the result. Unfortunately I completely forgot to take a picture of the steak and pineapple but I decided to include it here nonetheless. I call this party-style because its perfect for a grilling dinner party. The guacamole is just fun to do on the grill; it’s something different and everyone can see you make it table style. The guac recipe here is for 4 servings – double or triple for bigger parties. The steak & pineapple are super easy so it’s perfect for entertaining outdoors.

  • Flank steak
  • 2 avocados
  • 1 lime
  • 1 plum tomato, chopped finely
  • 1 medium red onion
  • 1 small bunch cilantro, chopped finely
  • Tortilla chips/pita for guac
  • 1 pineapple, cut into rings or large chunks for skewers
  • Extra chopped white or red onion, lime & cilantro for the steak
  1. Prepare your guacamole first – cut the avocados in half and remove the pits. Cut the red onion in half, removing the outermost layers & top/bottom. Spray & heat the grill and place avocado and onion on the grill cut side down. In a bowl place your chopped tomato and cilantro. Squeeze the lime juice into the bowl.  Grill the avocados & onion until just charred and tender. Let the onion cool slightly and chop finely, adding to the bowl. Scoop the avocado into the bowl. Mash with a large spoon or potato masher until you reach the consistency you like. If you like it really smooth, you could add all ingredients to a food processor and blend until smooth. Serve with tortilla chips or pita.
  2. While you enjoy the guacamole place your steak on a baking sheet & salt generously (pref. with freshly ground sea salt). Season with ground pepper or I like a ground Steakhouse blend. Season both sides generously and press salt/pepper into the steak so it holds well. Let rest at room temp while you prepare the pineapple.
  3. Either cut your pineapple into rings or large chunks. You can grill the rings right on the grill or skewer the chunks.
  4. Grill the steak & pineapple at the same time, about 3 minutes per side depending on the steak’s thickness and your preferred doneness. Grill pineapple until lightly charred and tender, turning once. Garnish the steak with onion, lime, & cilantro. Serve with the pineapple.

3 thoughts on “Party-style Grilled Guacamole, Flank Steak, & Pineapple

  1. Pingback: Your Garden
    • thequickanddirtycook July 31, 2010 / 9:44 PM

      Hah! Funny post Middle Man, though just the thought of Marmite makes me cringe 🙂

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