Recipe courtesy of Mike Sinsigalli
Hawaiian Teriyaki Steak
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 412
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 32
- Cholesterol
- 115
- Sodium
- 2874
- Total: 8 hr 40 min
- Prep: 25 min
- Inactive: 8 hr
- Cook: 15 min
Ingredients
Steak:
1 pint soy sauce (2 cups)
1 head garlic, peeled and coarsely chopped
1 knob ginger, peeled and thinly sliced
1 large onion, thinly sliced
3 pounds sirloin tip, sliced into 3/4-inch thick steaks
Pineapple Raft:
1 fresh pineapple
3 tablespoons butter
Sliced scallions, for garnish
Directions
- For the steak:
- Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
- Pineapple Raft:
- Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
- Serve with the grilled beef, if desired, garnished with scallions.