Marinated Flank Steak.
Pineapple juice, soy sauce, and honey are used as a marinade for this flavorful steak. This mouthwatering flank steak recipe can also be made with other beef cuts. Recipes for grilled porterhouse, tenderloin, and sirloin variations can be found below.
- Beef (flank steak, well trimmed) 800 g
- Pineapple (juice) 180 ml
- Garlic 2 cloves
- Soy sauce 60 ml
- Ginger (peeled) 20 g
- Chilli pepper
- Honey 60 ml
- Vegetable oil 2 tablespoons
- Puree all ingredients except steak in a food processor. Pour marinade into a large self-sealing plastic bag, add steak, seal, turn to coat well, and refrigerate 5 hours or overnight.
- Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill over moderate coals or broil 4 inches from the heat until steak is the way you like it --5 to 6 minutes on each side for medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough. Let stand about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as thin as possible.
Prepare as directed, using the following marinade: 1/4 cup balsamic vinegar, 2 peeled cloves garlic, 1 cup tightly packed fresh basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 1 ( 1 1/4-inch-thick, 1-pound 10-ounce) porterhouse steak for flank steak.
Prepare as directed, using the following marinade: 1/4 cup red wine vinegar, 2 peeled whole shallots, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 4 (1 1/4 -inch-thick, 1/2-pound) tenderloin steaks.
Substitute this dry rub for marinade: 2 tablespoons ground cumin, 3 minced cloves garlic, 1teaspoon salt, 1/2 teaspoon cayenne, 1/2 teaspoon dried oregano. Rub on both sides of 4 (1/2-inch-thick, 5-ounce) sirloin steaks and grill 4 minutes on each side for medium-rare.