Steak with Grilled Pineapple

Only Best Food Recipes

Any tender steak tastes terrific with traditional teriyaki marinade.

At this recipe we recommend Porterhouse, however you won't make a mistake with sirloin or even T-bone. The T-bone comes from the middle part of the short loin, between the Porterhouse and the club steak and even though it has a smaller fillet, is similar in texture and taste to the Porterhouse.

If you would like to grill these fine steaks without marinating it first, please do (use the marinade on round steak or rib steak). Rib steaks are less tender and fattier than club steaks, which they resemble in appearance.

Round steaks are from the rump and are quite lean, which is the reason they actually do very well when marinated - the less fat means the meat is drier compared to other pieces therefore advantages from a great soaking in a flavourful liquid.

Steak with Grilled Pineapple recipe

2H 30MIN

6 Serves

Ingredients

3 T-Bone Steaks
Vegetable oil cooking spray
6 fresh or canned and drained pineapple rings
Canola oil
1/4 cup brown sugar

MARINADE

1/2 cup low-sodium soy sauce
1/2 cup dry sherry
1/3 cup canola oil
6 tbsp. rice wine vinegar
1 tbsp. sesame oil
1/4 cup firmly packed light or dark brown sugar
2 tbsp. chopped fresh ginger
4 scallions, sliced
2 cloves garlic, minced

Preparation Method

Make the marinade. Mix the soy sauce, sherry, canola oil, vinegar, sesame oil, together with sugar in a cup or ceramic bowl and whisk until the sugar dissolves.
Add the ginger, scallions, and garlic and stir slowly.
Put the steaks in a shallow glass or ceramic bowl and add 1 cup of the marinade over the meat, turning a couple of times to coat. Coat and marinate at room temp for half an hour or refrigerate for as long as 2 hours. Flip the meat just a few times.
Prepare a charcoal or gas grill. Gently spray the grill rack with vegetable oil baking spray. The coals should be slightly hot to hot.
Lift the steaks from the marinade. Remove the marinade. Grill the steaks for 10-12 minutes. Turn and grill for 10 to 12 minutes more for medium-rare or just until it gets to the ideal degree of doneness. Allow the meat rest for a couple minutes before serving.
Meanwhile, scrub the pineapple cuts on each side with some canola oil and spread each one with around 2 teaspoons of brown sugar. Place sugared side down on the outerside of the grill, far from the hottest temperature. Grill for around 7 mins, turn, and grill for 6-7 mins more or until gently browned and tender.

Serve set on the top or alongside the steak.