Citrus Marinated Flank Steak with Bloody Mary Salsa


  1. Mix Italian dressing, pineapple juice, Lime juice and soda together to make a marinade. Place steaks in Marinade for up to 4 hours in refrigerator.
  2. Mix Garlic, Basil, Mint, Spinach, Tomatoes, onions and Bloody Mary mix together to make Salsa.
  3. Heat Grits in their bag in pot of water on stovetop over medium heat.
  4. Remove steaks from marinade and grill on Char broiler to desired temperature. (medium rare is my choice) Season with salt and pepper to taste.
  5. Remove from Char broiler and let rest a couple minutes.
  6. Place heated Grits on center of serving plate. Thinly slice Flank Steak and Place slices over Grits. Place Garden Salsa over steak slices and garnish with chopped parsley


  • 2 Surety Flank Steak
  • 3/4 cup Village Garden® Italian Dressing
  • 1/4 cup Ascend® Juice, Pineapple
  • 1/3 cup Ascend® Key Lime Juice
  • 1/2 cup soda, (Coke or Pepsi)
  • 1/4 tsp Roma Garlic, chopped, in oil
  • 1/4 cup Peak Fresh Produce® Basil, julienne
  • 1/8 cup Peak Fresh Produce® Mint, julienne
  • 1/3 cup Peak Fresh Produce® Spinach, chopped
  • 2 cups Peak Fresh Produce® Tomato(es), diced
  • 1/3 cup Peak Fresh Produce® Onion(s), Red, diced
  • 1/2 cup Ascend® Bloody Mary Mix
  • 4 cups West Creek® grits
  • parsley, chopped, for garnish
  • to taste salt and pepper