Grilled Pineapple Flank Steak Recipes

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PINEAPPLE MARINATED FLANK STEAK



Pineapple Marinated Flank Steak image

Make and share this Pineapple Marinated Flank Steak recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (2 lb) flank steaks
1 cup soy sauce
1 cup pineapple juice
2 garlic cloves, minced
1/2 cup firmly packed brown sugar
5 tablespoons sesame oil
2 tablespoons caribbean jerk seasoning

Steps:

  • Place steak in a large zip-top plastic freezer bag.
  • Combine 1 cup soy sauce, pineapple juice, and next 4 ingredients, stirring until sugar dissolves; pour over steak.
  • Seal bag, and chill at least 1 hour or up to 8 hours, turning occasionally. Remove steak from marinade, discarding marinade.
  • Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing; cut steak diagonally across the grain.

Nutrition Facts : Calories 706.7, Fat 36, SaturatedFat 10.2, Cholesterol 93, Sodium 4156.6, Carbohydrate 39.3, Fiber 0.7, Sugar 33.9, Protein 56

GRILLED PINEAPPLE FLANK STEAK



Grilled Pineapple Flank Steak image

Make and share this Grilled Pineapple Flank Steak recipe from Food.com.

Provided by Lvs2Cook

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 (6 ounce) cans pineapple juice
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ginger
2 lbs flank steaks

Steps:

  • Prick steak on both sides with fork.
  • Whisk together pineapple juice, soy sauce, brown sugar, and ginger. Pour over meat and marinate in the refrigerator for at least 4 hours or overnight.
  • Grill to desired doneness. Cut diagonally into slices.

Nutrition Facts : Calories 445, Fat 18.9, SaturatedFat 7.8, Cholesterol 93, Sodium 1131.2, Carbohydrate 15.7, Fiber 0.4, Sugar 12.2, Protein 50.4

GRILLED FLANK STEAK



Grilled Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds flank steak

Steps:

  • Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
  • Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
  • Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
  • Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

EASY GRILLED FLANK STEAK



Easy Grilled Flank Steak image

We have made this over an open fire pit, which is really yummy, and also on a gas grill. Try serving it with onions, peppers and potatoes grilled in a foil pack. Valerie Chipman - Lisbon, Maine

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 small onion, chopped
1/2 cup dry red wine or reduced-sodium beef broth
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon brown sugar
1/4 teaspoon pepper
2 fresh sage leaves, thinly sliced or 3/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1 pound)

Steps:

  • In a shallow dish, combine the first 9 ingredients. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes; thinly slice across the grain.

Nutrition Facts : Calories 205 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

GRILLED FLANK STEAK



Grilled Flank Steak image

Serve this grilled flank steak with salad and vegetables.

Provided by Dianne Corbett Balach

Time 4h15m

Yield 4

Number Of Ingredients 12

½ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tablespoon dried minced onion
1 ½ teaspoons flavor enhancer (such as Accent®)
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon white sugar
½ teaspoon dry mustard
½ teaspoon dried rosemary
¼ teaspoon ground ginger
1 (1 pound) flank steak

Steps:

  • Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
  • Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g

GRILLED PINEAPPLE



Grilled Pineapple image

These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!

Provided by GREEGI

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 15m

Yield 12

Number Of Ingredients 5

1 fresh pineapple - peeled, cored and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Steps:

  • Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 23.1 mg, Sugar 4 g

GRILLED MARINATED FLANK STEAK



Grilled Marinated Flank Steak image

Flank steak, a flavorful yet affordable cut of beef, gets a salty-sweet boost from Michael Ruhlman's wonderful marinade. It also gives the meat a nice charred flavor, with or without an outdoor grill: as the marinade caramelizes, it creates aromatic smoke that infuses the meat, right in the hot pan. (Note: Allow 8 hours to fully marinate the steak.)

Provided by Michael Ruhlman

Categories     main-dish

Time 10h

Yield 6 servings

Number Of Ingredients 10

1/2 cup ketchup
1/2 cup soy sauce
1/4 cup light or dark brown sugar, firmly packed
1/2 tablespoon onion powder
1 tablespoon ground ginger
1 tablespoon Worcestershire sauce
3 cloves garlic
1 1/2 pounds flank steak
Cherry tomatoes, for garnish
Greens, for garnish, such as watercress or arugula

Steps:

  • Marinade: Into a zip-top bag, add ketchup, soy sauce, brown sugar, onion powder, ground ginger, and Worcestershire sauce. Trim away the root end of garlic cloves, smash with the flat side of a knife, and discard the peel. Smash again, then roughly chop and add to the bag. Close the bag and mix the marinade. Makes about 1¼ cups. (Marinade will keep for up to 1 week in the refrigerator and up to 1 month in the freezer.)
  • Steak: Place steak into the bag with the marinade. Press out as much air as possible, seal the bag, and distribute the marinade around the meat. Let marinate for at least 1 hour at room temperature or, optimally, up to 8 hours to overnight in the refrigerator. (Note: If grilling after 1 hour of marinating, reserve the marinade to baste the steak during grilling.)
  • If the steak has been marinating in the refrigerator, bring it to room temperature before grilling, about 1 hour.Preheat grill pan (or outdoor grill) to medium-high heat. When grill pan is smoking hot, remove steak from marinade and lay it flat on the grill. Let cook for 4-5 minutes, largely undisturbed, pressing down on the meat to enhance grill marks if you wish. After 4-5 minutes, the steak should be lightly charred and no longer adhere to the grill. Lift and rotate steak about 60 degrees to create cross-hatched grill marks; let cook another 2-3 minutes. Finally, flip and repeat process on the other side, 7-8 minutes. (Total grilling time will be 15-16 minutes.)
  • After 15-16 minutes, steak should be medium-rare. Meat should feel firm to the touch at the thickest part (alternatively, a meat thermometer should register 125 F at the thickest part of the steak). Transfer steak to a wire rack fitted over a rimmed baking sheet. Let rest to allow the juices to redistribute in the steak, 15 minutes.
  • After the steak has rested, transfer to a cutting board. Find the grain of the meat, then thinly slice against the grain on a bias. Garnish with cherry tomatoes and greens, and serve immediately.

3-INGREDIENT GRILLED STEAK, PINEAPPLE, AND AVOCADO SALAD



3-Ingredient Grilled Steak, Pineapple, and Avocado Salad image

A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Steak     Summer     Pineapple     Avocado     Grill     Grill/Barbecue     Quick & Easy     Dinner

Yield 4-6 servings

Number Of Ingredients 6

2 pounds New York strip steak (about 3 [1"-thick] steaks)
1 1/2 teaspoons kosher salt, divided, plus more
1 teaspoon freshly ground black pepper, plus more
1 pineapple, peeled, cut into 1/2" rounds, center core removed, divided
3 tablespoons olive oil, plus more for grill
2 avocados

Steps:

  • Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.
  • Meanwhile, purée 1 pineapple round, 1/2 tsp. salt, and 2 Tbsp. water in a blender until smooth. Add 3 Tbsp. oil and blend until smooth; set aside.
  • Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8-10 minutes for medium-rare (pineapple may take longer to cook than steak). Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.
  • Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
  • Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.

FIESTA GRILLED FLANK STEAK



Fiesta Grilled Flank Steak image

Whether you broil this tasty steak-or slap it on the grill, the acid in the marinade's lime and pineapple juice will help tenderize it. Pair with sweet potatoes for a colorful, hearty summer hit! -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup unsweetened pineapple juice
1 tablespoon lime juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 beef flank steak (1 pound)
1 cup cubed fresh pineapple
1/2 cup salsa verde
1 medium ripe avocado, peeled and cubed
1 green onion, finely chopped
1 tablespoon minced fresh cilantro

Steps:

  • In a shallow dish, combine the pineapple juice, lime juice, garlic salt and cumin. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., In a small bowl, combine the pineapple, salsa, avocado, green onion and cilantro. Cover and chill until serving., Drain beef and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes; thinly slice across the grain. Serve with salsa.

Nutrition Facts : Calories 274 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 322mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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