Flank Steak Hawaiin
Infuse your next grill night with tropical flair by making Flank Steak Hawaiian, a tender and flavorful dish that’s bursting with sweet and savory goodness. The marinade, a delightful blend of pineapple juice, soy sauce, brown sugar, garlic, fresh ginger, sesame oil, and a hint of red chili flakes, transforms a simple flank steak into an unforgettable centerpiece. Grilled to perfection alongside caramelized pineapple rings, this dish combines smoky, fruity, and umami flavors in every bite. Finished with a luscious pineapple-soy glaze and garnished with fresh scallions, this easy yet impressive recipe is perfect for family dinners or summer BBQs. Serve with steamed rice or grilled vegetables for a complete Hawaiian-inspired feast! Keywords: Flank Steak, Hawaiian Recipe, Grilled Pineapple, Tropical Dinner, BBQ Main Course.
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 1 cup pineapple juice
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons sesame oil
- 0.5 teaspoon red chili flakes
- 4 pineapple rings
- 2 stalks scallions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and red chili flakes. Stir until the sugar is dissolved to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat, roughly 400°F (200°C). Lightly oil the grill grates to prevent sticking.
Remove the steak from the marinade and let any excess marinade drip off. Pat the steak dry with paper towels, then season both sides with salt and black pepper. Reserve the marinade for later use.
Grill the flank steak for about 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
While the steak is grilling, place the pineapple rings on the grill. Cook for 2-3 minutes on each side until they are caramelized and develop grill marks.
Remove the steak from the grill and let it rest for 10 minutes to retain its juices. Meanwhile, transfer the reserved marinade to a saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes to create a glaze.
Slice the rested steak thinly against the grain. Drizzle the prepared glaze over the steak slices and top with the grilled pineapple rings. Garnish with chopped scallions.
Serve immediately with your favorite sides, such as steamed rice or grilled vegetables.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 109.7 g | ||
| Protein | 201.4 g | 403% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2888 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
