📖 Instructions

1. First, lets whisk together the soy sauce, olive oil, lime juice, garlic, brown sugar, and cumin in a bowl. Place the flank steak in a resealable plastic bag or a shallow dish and pour the marinade over it, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. While the steak marinates, lets prepare the salsas. For the Pineapple Salsa, combine diced pineapple, red onion, jalapeño, cilantro, and lime juice in a mixing bowl. Gently toss to combine and season with salt to taste. For the Mango Salsa, in a separate bowl, combine diced mango, red bell pepper, red onion, cilantro, and lime juice. Toss gently and season with salt to taste.
3. Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking. Remove the flank steak from the marinade and discard the marinade.
4. Place the marinated flank steak on the preheated grill. Grill for about 4-6 minutes per side for medium-rare, or adjust the time according to your preference. Use a meat thermometer to ensure the steak reaches your desired internal temperature (130-135°F for medium-rare).
5. Once the flank steak is grilled to your liking, remove it from the grill and place it on a cutting board. Cover loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute, resulting in a more tender and flavorful steak.
6. After the steak has rested, use a sharp knife to slice it thinly against the grain. This will maximize tenderness.
7. Arrange the sliced flank steak on a serving platter. Spoon generous amounts of both the Pineapple Salsa and Mango Salsa over the steak. Garnish with extra cilantro, if desired. Serve immediately and enjoy this burst of tropical flavors!