Ingredients

1 1/2 cups finely chopped fresh pineapple or drained canned crushed pineapple
1 cup unsweetened pineapple juice
1/2 medium red onion, sliced
3 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 tablespoon reduced sodium soy sauce
1 tablespoon red wine vinegar
2 garlic clove, minced
2 teaspoons olive oil
2 teaspoons minced jalapeno
3 drops hot pepper sauce
1 (1 1/2 lb) flank steak, trimmed
1/2 cup reduced-sodium beef broth
6-8 shallot, roasted and torn into small pieces

Directions

Combine pineapple juice, onion, lime, cilantro, chili powder, soy sauce, vinegar, garlic, oil, jalapeno, and pepper sauce in zip-lock bag.Add the steak to the bag, squeeze out air, and seal.Turn to coat.Refrigerate 2 hrs to overnight.Spray grill rack with nonstick spray.Remove steak from marinade, scraping off any excess.Grill 5 inches from heat about 5 minute per side or until done.Let stand 10 minute.

Meanwhile, transfer marinade to saucepan and bring to a boil.Add broth and simmer 5 minute.Take sauce and add more lime juice, pepper sauce, or cilantro to taste.Slice steak thinly on an angle across the grain.Serve, topped with sauce and sprinkled with shallots.