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Teriyaki Flank Steak with Fresh Pineapple Salsa
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Teriyaki Flank Steak with Fresh Pineapple Salsa
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Tender flank steak marinated in pineapple juice, soy sauce, sugar, garlic and ginger, and then grilled to perfection. Topped with a spicy sweet pineapple salsa.

Prep time
0:30
Bake/Cook time
0:20
Plan for

Marinade time 2 to 24 hours

Yield
4 servings
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Teriyaki Flank Steak with Fresh Pineapple Salsa
Light Brown Sugar
Prep time :
0:30
Bake/Cook time :
0:20
Plan For

Marinade time 2 to 24 hours

Yield :
4 servings

INGREDIENTS

Teriyaki Marinade (2 to 24 hours):

  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup, firmly packed, Imperial Sugar Light Brown Sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 1 to 1 1/2 pound flank steak

Pineapple Salsa:

  • 2 cups fresh chopped pineapple
  • 1/4 cup chopped red bell pepper
  • 1 jalapeno, seeded, chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped cilantro

DIRECTIONS

  1. Trim meat. Score meat on both sides by making shallow 1/4-inch deep cuts about 1-inch apart.
  2. Prepare marinade: Combine pineapple juice, soy sauce, sugar, garlic and ginger; mixing until well blended. Place steak in a resealable plastic bag or shallow glass dish. Pour marinade over steak. Cover; marinate in refrigerator for 2-24 hours, turning occasionally.
  3. Remove steak from marinade; discard marinade. Grill over medium coals for 15-20 minutes or until desired doneness. Let stand 10 minutes.
  4. Prepare pineapple salsa: combine pineapple, jalapeno, onion, cilantro and lime juice; mix lightly.
  5. Thinly slice meat diagonally across the grain into thin slices. Serve with pineapple salsa.
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