michael-in-phoenix
Well-known member
Used a 1" thick sirloin steak, cut thin, on the bias. Only marinated the steak for 6 hours.
Excellent cold the next day, over a salad with a red wine vinaigrette and crispy-fried onions.
Hawaiian Grilled Steak
2 cups pineapple juice (used canned, Dole)
½ cup soy sauce (used Kikkoman Lite)
½ cup sugar (used 1/4 cup white + 1/4 cup brown sugar)
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
â…“ cup chopped white onion
1 1-inch piece ginger, peeled, finely chopped
1-inch-thick steak (used sirloin)
Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Transfer marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
Build a two-stage fire, or heat gas grill and leave one side turned off.
Sear over hot side of grill until nicely browned. Move steak to cool side of grill and cover.
Cook to internal temperature of 120 F for medium-rare, or 130 F for medium. Place on cutting board and tent loosely with foil for 10 minutes. Slice and serve.
Excellent cold the next day, over a salad with a red wine vinaigrette and crispy-fried onions.
Hawaiian Grilled Steak
2 cups pineapple juice (used canned, Dole)
½ cup soy sauce (used Kikkoman Lite)
½ cup sugar (used 1/4 cup white + 1/4 cup brown sugar)
5 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
â…“ cup chopped white onion
1 1-inch piece ginger, peeled, finely chopped
1-inch-thick steak (used sirloin)
Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Transfer marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
Build a two-stage fire, or heat gas grill and leave one side turned off.
Sear over hot side of grill until nicely browned. Move steak to cool side of grill and cover.
Cook to internal temperature of 120 F for medium-rare, or 130 F for medium. Place on cutting board and tent loosely with foil for 10 minutes. Slice and serve.