Pears have slowly become a favorite ingredient in my cooking. I had no idea they were so dang versatile until going on the RPAH Elimination Diet. Turns out they are great in everything; from salads to drinks to just plain eating them as is. So when it came time to make flank steak, it seemed like an easy choice to reach for the pears to create a delicious low salicylate marinade.
I used canned pears for this recipe, which is something I’ve learned to just have on hand because I use (and eat) them often. My favorite brand is Del Monte and I get the Lite Pear Halves and Lite Sliced Pears because the syrup is made from sugar and water only. If you can’t find these specific ones, please make sure to read the ingredients on the label as most brands use corn syrup which is high in salicylates.
And if you can’t find any safe options of canned pears, you can always grab a jar of puréed pears in the baby food section. Again, just make sure to read the labels.
In order to make pear purée from canned pears, all you need to do is take the can, place it into a blender and purée until smooth. This is also what the Friendly Food book refers to as pear drink and is the basis for salad dressings, spritzers, and muffins.
Now that you know more than you ever thought you needed to know about pears, it’s time to make the low salicylate marinade! See below for the recipe.
Low Salicylate Marinade For Flank Stead
- ½ cup pear puree see notes
- ½ tsp garlic (or 1 clove) minced
- 1 ½ tsp citric acid
- 1 tsp salt
- 2 tbsp oil canola, safflower, sunflower, rice bran oil
- 1-2 lb flank steak
- In a large measuring cup or small bowl combine pear purée, garlic, citric acid, and salt.
- Place flank steak in a shallow baking dish or zip-top bag and pour marinade on top. Place in refrigerator and marinade for 15-30 minutes.
- Cook flank steak using your favorite method. (I broil mine in the oven on high for 7-8 minutes per side.) Let steak rest for 10 minutes before cutting.