Hula Steaks
Transform your dinner into a tropical escape with these irresistible Hula Steaks, a perfect blend of bold flavors and juicy texture. Featuring tender ribeye steaks marinated in a vibrant mixture of fresh pineapple, soy sauce, honey, garlic, and ginger, this recipe infuses every bite with sweet-savory island vibes. Grilled to perfection and paired with caramelized pineapple rings, these steaks are basted in a rich, tangy glaze made from the reduced marinade, enhancing their flavor while keeping them juicy. Garnished with sliced green onions and a hint of optional red chili flakes, Hula Steaks are a show-stopping centerpiece for any BBQ or dinner party. Ready in under an hour of active cooking and prep time, this recipe serves four and delivers a taste of the tropics straight to your plate.
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Recipe Information
Ingredients
- 4 pieces ribeye steaks
- 1 medium fresh pineapple
- 0.5 cups soy sauce
- 2 tablespoons honey
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice
- 2 tablespoons green onions, sliced
- 0.25 teaspoons red chili flakes (optional)
Instructions
Peel and core the pineapple, then slice it into 1/2-inch thick rings. Reserve half of the rings for grilling and finely chop the other half for the marinade.
In a medium bowl, combine the chopped pineapple, soy sauce, honey, minced garlic, grated ginger, sesame oil, and lime juice. Mix well to form the marinade.
Place the ribeye steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and let marinate in the refrigerator for at least 1 hour (or up to 8 hours for maximum flavor).
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
Remove the steaks from the marinade, allowing any excess to drip off. Reserve the marinade and transfer it to a small saucepan. Bring the marinade to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes until thickened into a glaze.
Grill the steaks for 4-6 minutes per side, depending on your preferred level of doneness. As the steaks cook, baste them with the thickened glaze for added flavor.
While the steaks are grilling, lightly brush the reserved pineapple rings with a bit of oil and grill them for 2-3 minutes per side until caramelized and slightly charred.
Remove the steaks and pineapple rings from the grill and let the steaks rest for 5 minutes before serving.
Plate the steaks with the grilled pineapple rings on top or on the side. Sprinkle with sliced green onions and a pinch of red chili flakes, if desired.
Serve immediately and enjoy the tropical flavors of your Hula Steaks!
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 23.6 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 970 mg | 21% | |
*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.
