Grilled Pineapple Flank Steak
Fire up your grill for this sensational Grilled Pineapple Flank Steak, a recipe that combines the smoky richness of perfectly cooked beef with the sweet tang of caramelized pineapple. Marinated in a bold blend of soy sauce, honey, garlic, ginger, and lime juice, the flank steak absorbs a vibrant, savory-sweet flavor that shines with every bite. Juicy pineapple rings, kissed by the grill until golden and tender, provide the perfect tropical contrast. With just 20 minutes of prep and a quick 10-minute cook time, this easy yet impressive dish is ideal for summer gatherings or weeknight dinners. Serve it sliced thin with a drizzle of the cooked marinade and a sprinkle of fresh cilantro for a restaurant-quality meal bursting with flavor. Perfect for grilling enthusiasts, this recipe is your go-to for combining sweet, smoky, and savory in unforgettable harmony.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 1 Fresh pineapple
- 0.5 cups Soy sauce
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Lime juice
- 1 teaspoon Ground black pepper
- 0.5 teaspoons Salt
- 2 tablespoons Cilantro, chopped (optional for garnish)
Instructions
Begin by preparing the marinade. In a mixing bowl, whisk together soy sauce, olive oil, honey, minced garlic, grated ginger, lime juice, ground black pepper, and salt.
Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight, for maximum flavor.
While the steak marinates, prepare the pineapple. Remove the top, bottom, and outer skin of the pineapple. Slice it into 1/2-inch thick rings and use a small cutter or knife to remove the core from each ring. Set aside.
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
Remove the flank steak from the marinade, allowing excess marinade to drip off. Reserve the marinade and set it aside for use as a basting sauce.
Grill the flank steak over direct heat for about 4-5 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure the steak reaches an internal temperature of 130-135°F for medium-rare.
While the steak cooks, grill the pineapple slices alongside it. Cook each slice for 2-3 minutes per side, or until grill marks appear and the pineapple softens slightly.
As the steak and pineapple grill, pour the reserved marinade into a small saucepan and bring it to a boil on the stove. Allow it to simmer for 1-2 minutes to ensure safety, then use it as a basting sauce or serving drizzle.
Once the steak has finished cooking, remove it from the grill and allow it to rest for 5-10 minutes. Slice the steak thinly against the grain for maximum tenderness.
Serve the slices of steak alongside the grilled pineapple rings. Drizzle with the cooked marinade and garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.4 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 688 mg | 15% | |
*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.
