Add a touch of tropical flair to your steak dinner with a flavorful side of grilled pineapple rice. From grill pan to table, this dish is dinner-ready in under 30-minutes; so quick, it's basically a vacation from stressful supper prep.
1/4 cup lower-sodium soy sauce
1/2 teaspoon freshly ground black pepper
4 (4-ounce) beef tenderloin fillets
1 (8-ounce) can pineapple slices in juice, drained
6 green onions
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
7/8 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Combine soy sauce, pepper, and beef in a large zip-top plastic bag. Massage sauce into beef; let stand at room temperature 7 minutes, turning bag occasionally.
While steak marinates, heat a large grill pan over medium-high heat. Coat pan with cooking spray. Arrange pineapple and green onions in pan; cook 5 minutes or until well charred, turning to char evenly. Cut onions and pineapple into bite-sized pieces. Heat rice according to package directions; stir in pineapple, onions, and salt. Keep warm.
Add beef to grill pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Serve beef with rice mixture.