YIELD:
6
PREP TIME:
15 Minutes
COOK TIME: 10 - 15 minutes
COOKING METHOD: Grilling
INGREDIENTS
Beef flank steak - abaout 2 - 3 lbs
Marinade = 3 parts pineapple juice to1 part soy sauce
DIRECTIONS
Preparation
Marinade meat as little as 30 minutes and up to 2 hours by placing meat in sealable plastic bag and pouring marinade in. Roll a bit to force air out and seal. Set in dish or tray with sides and place in fridge. Remove from marinade about 1 hour prior to grilling and wipe excess marinade from surface. Discard all marinade that came into contact with raw meat.*
Method
On a HOT grill sear on both sides 2-3 minutes over direct hear.
Remove from grill and place in side pan on grates, but indirect heat and allow to finish until medium rare - an instant read thermometer inserted into the thickest part will read145F degrees
Rest for at least 10 minutes and slice very thin on the bias (cross grain)
*If you wish to reserve some marinade keep it away from the raw meat – and while the steak is grilling reduce it on the side burne.. Add 1 Tbsp of unsalted butter to create the sauce.
Serving Suggestion
Cut the meat cross grain in very thin slices and serve over mixed greens to serve as an entrée salad - add sesame seeds, plum tomatoes and bean sprouts to finish with style.
Chef Erik Lind is a professional chef who occasionally writes for Sizzle on the Grill