Pineapple Marinated Flank Steak Recipes

YUMMY PINEAPPLE BEEF STEAK MARINADE

Steps:

• Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl.
• Marinate the meat of your choice for 1 to 2 hours, and cook as desired.

GEORGE'S PINEAPPLE MARINADE FOR STEAK

Steps:

• Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
• Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.

PINEAPPLE MARINATED FLANK STEAK

Steps:

• Place steak in a large zip-top plastic freezer bag.
• Combine 1 cup soy sauce, pineapple juice, and next 4 ingredients, stirring until sugar dissolves; pour over steak.
• Seal bag, and chill at least 1 hour or up to 8 hours, turning occasionally. Remove steak from marinade, discarding marinade.
• Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing; cut steak diagonally across the grain.

PINEAPPLE MARINADE FOR STEAK

Steps:

• Mix pineapple juice, soy sauce, ginger, sugar, and garlic salt together in a bowl.

MARINATED FLANK STEAK

Steps:

• Combine all marinade ingredients in large ziploc bag.
• Score steak by making shallow diagonal cuts across steak.
• Add steak to bag, seal bag.
• Refrigerate at least 2 hours (up to 24 hours).
• When ready to cook, remove steak from bag.
• You can either grill or broil it.
• 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).
• If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.
• Simmer 5 minutes.

GRILLED CHILE FLANK STEAK WITH SALSA

Steps:

• In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
• To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
• Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
• When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
• Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.

MARINATED FLANK STEAK

Steps:

• In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.
• Pierce steak all over with a fork; toss in marinade. Marinate 30 minutes, turning once.
• In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking. Remove steak from marinade; cook until browned, 4 to 5 minutes per side for medium-rare. Rest, covered, 5 minutes.
• In a saucepan, bring marinade to a boil; strain into serving dish.