Pineapple Marinated Flank Steak
A delicious and authentic noodles and dumplings recipe for Pineapple Marinated Flank Steak, prepared with traditional seasonings and techniques.
Ingredients
- • 2 flank steaks ((about 1 and 1/2 pounds each))
- • Sea salt
- • 1 tablespoon vegetable oil
- • 1 cup pineapple juice ((from canned pineapple))
- • 1/2 cup soy sauce ((or tamari for gluten-free))
- • 2 tablespoons lime zest (, packed)
- • 1/4 cup fresh lime juice ((from 2 to 3 limes))
- • 2 tablespoons brown sugar
- • 4 garlic cloves (, grated)
- • 1/2 teaspoon grated ginger
- • 2 cups pineapple (, cubed)
- • 2 cups cherry tomatoes (, halved)
- • 1 cucumber (, cubed)
- • 1/4 purple onion (, diced)
- • 1/4 cup loosely packed fresh coriander (celery hearts, chopped)
- • 1 lime (, juiced)
- • Chopped fresh coriander and toasted sesame seeds for garnish
- • Grilled corn on the cob (tomatoes, and onion as sides)
- • Cooked rice or noodles as a side
Preparation Steps
Combine every ingredient for the marinade in a bowl and whisk to mix well.
Place the flank steaks in a large baking dish, pour over half of the marinade, or just enough to cover half of the steak. Arrange the steaks carefully so the bottom side is well coated with the marinade. You should still have half or a third of the marinade left for the salad and dipping sauce. Let marinate in the fridge for at least 30 minutes but no more than 4 hours. Flip once. (*footnote 1)
Chop vegetables and mix the salad in a bowl while marinating the steak. Cover with cling film and place in the fridge.
When the steak is ready to cook, remove the steak from marinade and pat dry with a paper towel. Discard the marinade. Brush the steak with a thin layer of oil. Lightly season both sides with sea salt.