Pineapple-Ginger Flank Steak - Dump and Go Dinner
6
Servings
6
Ingredients
12
Comments
With a simple 5 ingredient marinade, a humble flank steak takes on a fantastic pop of flavor. The tangy combo of pineapple and ginger paired with the fiery taste of the grill make this perfect for summer dinner.
6
Servings
6
Ingredients
12
Comments
Ingredients
- ¾ cups Pineapple Juice
- 1 tablespoon peel and mince Ginger, Fresh
- ¼ cups Soy Sauce
- ⅛ cups Canola Oil
- 4 teaspoons mince Garlic, Cloves
- 1 ½ pounds Flank Steak
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Whisk together all ingredients except flank steak.
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Make From Frozen Serving Day Directions
Grill
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Whisk together all ingredients except flank steak.
- Reserve 1/4 of marinade.
- Score flank steak about 1/8 inch deep with knife diagonally.
- Place steak in plastic bag. Pour unreserved marinade over steak.
- Seal bag and let marinate for 8 hours or overnight.
- Place reserved marinade in smaller bag and refrigerate.
- Remove steak from bag and discard leftover marinade from steak bag.
- Grill steak over medium high heat until the steak is still slightly pink on the inside or for 5-10 minutes per side. Brush reserved marinade over steak while grilling.
- Remove steak from grill.
- Let stand 5 minutes.
- Slice steak against the grain.
12 Comments
Join the discussionI’ve already tried this one – printed it out as soon as I saw it – and give it a thumbs up. Great flavor and super simple!
I’m glad there are so many good reviews. I would have never paired pinapple with steak, but I’m willing to try something new!
Thanks Jessica it’s one of my favorites!
Making this tonight!!!! Although Publix didn’t have flank steak so the butcher recommended something else….
What is the difference between using canola oil vs vegetable oil in this type of recipe?
Not much – probably just nutritional value really.
Neither should be used. Canola is most likely GMO & is not shelf stable since it goes rancid easily & vegetable oil,the chemical process to make it, yuck. I used sesame seed oil in this recipe or you can use coconut oil or palm oil. Oh,& fermented soy is better bc soy is high in phytates and contain potent enzyme inhibitors that are only deactivated by fermentation, not ordinary cooking.
This is not a whole foods recipe, it is for our traditional menu and we don’t have restrictions on that menu’s recipes as to what types of oil, etc are used.
Is it .25 cup of oil? Also, anyone tried this with chicken? Wanting a marinade that doesnt include honey
Yes, it is .25 cup of oil. Sorry, added that in. I haven’t tried it with chicken, but I bet it would be great!
When it says “Place steaks in indicated number of large freezer bags and pour remaining marinade over it”, how many bags will I need? Will I need more than one quart size bag for the reserved marinade and one gallon bag for the steak? Thanks.
You should be able to fit the steak into 1 gallon freezer bag and the marinade will fit into one quart bag. Generally, the rule of thumb is anything over 4 servings needs two gallon freezer bags but I think this one will fit. Enjoy!