Pineapple Teriyaki Flank Steak on the Grill
Serves about 4
This simple, tropical marinade that features pineapple juice, transforms flank steak into a succulent, flavorful dinner! Pair the steak with grilled or fresh pineapple, coconut rice, and grilled green onions for a perfect end-of-summer feast.
1 flank steak (2 lb)Pineapple Teriyaki Marinade Ingredients:4 cloves garlic, minced1-inch fresh ginger, finely grated 2 tablespoons brown sugar1/2 cup 100% pineapple juice1/2 cup soy sauce
- Mix the marinade ingredients together in a bowl until well combined.
- Place the flank steak in a bowl or container with a tight lid. Pour the marinade into the bowl over the steak and cover tightly. Refrigerate for at least 1 – 2 hours or up to overnight.3. After the steak is marinated, fire up the grill and preheat the grill to high.
- Reserve the marinade for basting while the steak grills. Boiling the marinade is essential for killing any bacteria. Do this by pouring the marinade into a small saucepan and bring it to a rapid boil. Boil for a minimum of 3 minutes.
- Once the grill is hot, place the steak on the grill, and cook for 3-4 minutes. Flip once, and baste with the boiled marinade juices and cook for another 3-4 minutes. Continue grilling, flipping, and basting until the internal temperature reaches 135°F for medium-rare.
- Remove the steak from the grill, and let it rest for 5 – 10 minutes before slicing.
- Make it a meal! Serve the sliced, flavor-infused flank steak on a bed of coconut rice (see our recipe below). Garnish with grilled green onions and chunks of grilled or fresh pineapple.
Makes 6 Servings
2 cups jasmine rice1 can (14 oz) coconut milk1-1/2 cup cold water1/2 teaspoon Kosher salt
- Rinse the rice in a fine mesh strainer until the water runs clear.
- In a medium sauce pan with lid, add the rinsed rice, coconut milk, cold water, and Kosher salt. Bring to a boil and stir.
- Turn the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender.
- Remove from the heat and let sit still covered for 10 more minutes, then fluff with a fork and serve warm.