Ingredients
Steak
1 lb (450 g) flank steak or sirloin
1 tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder (optional)
Sugar Apple Salsa
1 large ripe sugar apple (about 1 cup pulp, seeds removed)
¼ cup finely diced red onion
1 small jalapeño, seeds removed, finely minced
¼ cup fresh cilantro, finely chopped
1½ tbsp fresh lime juice
¼ tsp salt
1 tbsp olive oil
Step-by-Step Instructions

1. Prepare the Sugar Apple
Break open the sugar apple by hand.
Carefully remove all seeds (discard them).
Gently dice the flesh into small cubes (do not mash).
Measure 1 cup of diced pulp and set aside.

2. Make the Salsa
In a medium bowl, combine:
1 cup diced sugar apple
¼ cup red onion
jalapeño
cilantro
Add lime juice, salt, and olive oil.
Gently fold to combine.
Cover and refrigerate for 10–20 minutes while cooking steak (do not exceed 30 minutes or it becomes mushy).

3. Prepare the Steak
Pat steak dry with paper towels.
Rub both sides with olive oil.
Season evenly with salt, pepper, and garlic powder.

4. Cook the Steak (Cast Iron or Grill)
Cast Iron Method
Heat skillet over high heat for 2–3 minutes until very hot.

Add steak and sear:
Flank steak: 4–5 minutes per side
Sirloin: 3–4 minutes per side
Cook to medium-rare (130–135°F / 54–57°C).

Grill Method
Preheat grill to high (450–500°F / 230–260°C).
Grill steak directly over heat using same times above.

5. Rest and Slice
Transfer steak to a cutting board.
Rest for 5–8 minutes.
Slice thinly against the grain.

6. Serve
Arrange sliced steak on a platter.
Spoon sugar apple salsa generously over the top.
Finish with extra cilantro or a light squeeze of lime if desired.

Flavor Notes & Tips
Sugar apple is delicate—keep salsa chilled and add last.

For extra heat: add a pinch of chili flakes.

For richness: drizzle 1 tsp melted butter over steak before topping with salsa.