Asian Spiced Flank Steak with Pineapple/Pepper Salsa

• 3 Tbsp Low Sodium Soy Sauce
• 1 1/2 Tsp Ginger Root, peeled and grated
• 1 tsp minced Garlic
• 1 lb uncooked lean flank steak, at least 1/2 inch thick

SALSA

• 1 Cup Pineapple, diced
• 1/4 Cup, Sweet Red Peppers, diced
• 2 Tbsp Scallions, diced
• 2 Tsp Low Sodium Soy Sauce
• 1/2 tsp Ginger Root, peeled and 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.

Serving Size = 3.5 ounces and 1/3 cup salsa
Weight Watchers Points = 5

Yields about 3 1/2 ounces steak and 1/3 cup salsa per serving.