Post by Kathy on Aug 17, 2016 23:43:33 GMT
Hawaiian Marinated Flank Steak
Hubby and I totally screwed the grilling time up on this beautiful piece of meat! It was very windy out and the wind toppled our garbage cans and the neighbors! As the meat was cooking we started chasing the garbage cans and helping the older woman next door! We got to talking with her and BAM, the meat had been grilling 10 minutes to long and that is way to long for this cut of meat! You can tell from the picture that the inside was well, well done! Not good!
I was looking so forward to this Hawaiian marinade because what could be better than teriyaki sauce and pineapple juice but I was totally disappointed! Hubby loved it, but for me, it was bland! I would of loved for it to have been sweeter! I think adding brown sugar to the marinade would have been the perfect thing for me! If you don't like sweet then you might like it as is! I ended up eating the fried rice I made with it for my dinner! Hubby enjoyed his entire meal!
For a sweeter marinade, add some brown sugar
Recipe from The Clever Carrot www.theclevercarrot.com/2013/08/hawaiian-marinated-flank-steak/
1½- 2 pounds flank steak
5 ounces Teriyaki marinade
1 cup pineapple juice
1 inch piece of ginger, sliced
2 large sprigs of rosemary
salt & pepper
In a 9x13 baking dish the marinade, pineapple juice, ginger, and rosemary. Whisk to combine. Add the steak, making sure that it is covered with the marinade. Add extra teriyaki and pineapple juice if necessary. Cover with plastic wrap and marinate in the fridge for at least 24 hours.
Remove the steak from the refrigerator about 30 minutes prior to cooking. Taking the chill off helps the meat to cook evenly.
Heat your grill to high. Season with salt and pepper and set aside.
For the glaze, pour the remaining marinade into a small saucepan. Bring to a boil and then simmer until slightly thickened and reduced by half.
Grill the steak for about 6-8 minutes on each side (medium-rare), brushing them with the glaze in between each turn. Increase cooking time depending on your temperature preference.
Remove from the grill and let rest for at least 10 minutes so that all of the juices can evenly distribute.
Slice the steak cutting against the grain. Slice at an angle. This is an important step to get the most tender cut.
