Teriyaki Flank Steak with Fresh Pineapple Salsa
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
- Trim meat. Score meat on both sides by making shallow 1/4-inch deep cuts about 1-inch apart.
- 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.
- Remove steak from marinade; discard marinade. Grill over medium coals for 15-20 minutes or until desired doneness. Let stand 10 minutes.
- Prepare pineapple salsa: combine pineapple, jalapeno, onion, cilantro and lime juice; mix lightly.
- Thinly slice meat diagonally across the grain into thin slices. Serve with pineapple salsa.
