The pineapple not only provides a delicious tropical flavor but produces the most tender flank steak you'll have ever tried. The combination of the acidic sweetness of the pineapple coupled with the salty soy works perfectly for this dish. If you are not a fan of pineapple, then papaya will make an equally delicious substitution.
- 1 1 to 2 pound/450 to 900 g flank steak
- 1 cup/240 mL crushed pineapple
- 1/4 cup/60 mL soy sauce
- 3 tablespoons/45 mL brown sugar
- 1 tablespoon/15 mL vegetable oil
- 1 teaspoon/5 mL sea salt
- 1 teaspoon/5 mL onion powder
- 1 teaspoon/5 mL black pepper
- 1/2 teaspoon/2.5 mL powdered ginger
- 1/2 teaspoon/2.5 mL pepper flakes (optional)
Place flank steak in resealable plastic bag. Combine remaining ingredients in medium plastic or glass dish. Pour mixture over flank steak. Using outside of a plastic bag, carefully rub marinade into all surfaces of meat. Release air from bag, seal and place into a refrigerator for 4-12 hours.
Preheat grill for high heat. Using tongs, remove flank steak from bag and place onto grill. Discard marinade.
Cook for two minutes per side, Make sure to watch for flare-ups since marinade contains sugar. Reduce heat to medium and cook for an additional 6-8 minutes per side. Once the meat has reach desired doneness, remove from heat and let sit for at least 5 minutes before slicing. Can be served with vegetables and rice, or added to pasta, salads, sandwiches, wraps, or even tacos.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|