Recipe - Grilled Flank Steak With Mushroom Stuffing

1 Flank steak; (about 1 1/2
pound)
1 cup Unsweetened pineapple juice
1 cup Crushed fresh pineapple
One half cup Sliced red onion
1 tablespoon Reducedsodium soy sauce
1 tablespoon Redwine vinegar
2 tablespoon Olive oil
1 Lime; thinly cut or sliced up
3 tablespoon Chopped fresh cilantro
leaves
2 Cloves garlic; minced fine
2 teaspoon Minced jalape~no; or to
taste
1 tablespoon Mild chili powder
A few drops Tabasco sauce
One half cup Beef broth
6 Whole shallots; roasted and
; shredded, up to 8

Be sure that the grill is properly preheated and that the rack has been
cleaned. Trim any visible fat from the flank steak and place it in a
shallow dish. Add all of the remaining ingredients, except for the broth
and roasted shallots. Turn the steak a few times to coat it evenly, then
let it marinate for at least 2 hours, or overnight in the refrigerator.

When ready to grill, lightly rub the rods of the rack with a little
vegetable oil and remove any excess with a clean cloth. Remove the steak
from the marinade and scrape off any excess. Grill the steak on one side
for about 6 to 7 minutes, then turn the steak and cook to the desired
doneness. While the steak is grilling, transfer the marinade to a saucepan
and bring it to a full boil. Add the broth and continue to simmer for
another 5 minutes.

Taste the sauce and add lime juice, Tabasco sauce, or cilantro to taste if
needed. Allow the steak to rest for about 10 minutes, then slice it thinly
on an angle. Serve the steak topped with the sauce and sprinkle with the
shallots.

Makes 6