Turning the steak on the grill about every five minutes helps keep the marinade from scorching as the meat cooks. Garnish the serving platter with chopped green onions.
1/3 cup pineapple juice
1/3 cup low-sodium soy sauce
1/4 cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1 garlic clove, minced
1 1/2 pounds flank steak
How to Make It
Combine first 6 ingredients in a large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 3 hours, turning once.
Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 20 minutes or until desired degree of doneness, turning and basting frequently with the reserved marinade. Let stand 10 minutes before cutting diagonally across the grain into thin slices.
Made marinade to recipe & reduced time to 2hrs because we had on-sale boneless ribeyes. Served with grilled red onion, crisp steamed asparagus, and the recommended new potato salad. Grilled pineapple slices would have been nice, too, but we didn't think of that til too late. Great flavors from the pineapple/soy & excellent for our first full-on bbq of Spring.
YUMMY! This recipe was so delicious that we licked our plates clean. To speed things up, I cooked the steaks in a pan on my stove top, and just dumped all of the extra marinade into the pan. This was a really nice take on a steak dinner. It goes really well with the Coconut Jasmine Rice (from the kung pao chicken menu on myrecipes.com). Great tropical dinner get away on a cold winter night.
I love this recipe! To simplify a bit, I used Garden Gourmet ginger, comes in a tube, found in produce department. Great substitute for fresh ginger. I served with grilled onion blossoms and baked asparagus. Yum!