Ingredients
Scale
- 1.5 lbs Flank Steak or Sirloin Tip Steak
- 1 cup Teriyaki sauce (store-bought or homemade)
- 1 fresh Pineapple, peeled and sliced into rings
- 2 cloves Garlic, minced
- 1 tablespoon fresh Ginger, grated
- 1 tablespoon Brown sugar
- 1 tablespoon Sesame oil
- 2 Green onions, thinly sliced for garnish
- 1 teaspoon Sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the teriyaki sauce, minced garlic, grated ginger, brown sugar, and sesame oil. This mixture will serve as both the flavor infuser and the tenderizing agent for your beef.
- Place the steak in a large resealable bag or a shallow glass dish. Pour about two-thirds of the marinade over the meat, ensuring it is well-coated. Reserve the remaining third of the marinade for basting. Seal the bag and refrigerate for at least 30 minutes, though 2 to 4 hours is ideal for the best flavor.
- Preheat your outdoor grill to medium-high heat (about 400°F to 450°F). Lightly oil the grates to prevent the meat and the sugary pineapple from sticking during the cooking process.
- Remove the steak from the marinade and discard the used liquid. Place the steak on the hot grill. Cook for 5 to 6 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy.
- During the last 4 to 5 minutes of the steak’s cooking time, place the pineapple rings directly onto the grill. Grill for about 2 minutes per side until distinct char marks appear and the fruit is heated through. Brush the steak and pineapple with the reserved marinade during the final minute.
- Transfer the steak to a cutting board and let it rest for at least 5 to 8 minutes. This allows the juices to redistribute. Slice the steak against the grain into thin strips for maximum tenderness.
- Cook Time: 57 minutes