Pineapple-Ginger Flank Steak

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 Recipe By Pin Print
Pineapple-Ginger Flank Steak

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

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Nutritional Info: 1 serving = 4 ounces 197 Calories
  • 11g Fat
  • 0mg Cholesterol
  • 605mg Sodium
  • 48mg Potassium
  • 5g Carbs
  • 0g Fiber
  • 3g Sugars
  • 19g Protein
  • 5 WW+ Points

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Whisk together all ingredients except flank steak.
  2. Reserve 1/4 of marinade.
  3. Score flank steak about 1/8 inch deep with knife diagonally.
  4. Place steak in plastic bag. Pour unreserved marinade over steak.
  5. Seal bag and let marinate for 8 hours or overnight.
  6. Place reserved marinade in smaller bag and refrigerate.
  7. Remove steak from bag and discard leftover marinade from steak bag.
  8. 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.
  9. Remove steak from grill.
  10. Let stand 5 minutes.
  11. Slice steak against the grain.

Freeze For Later Cooking Directions

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?

  1. Whisk together all ingredients except flank steak.
  2. Reserve 1/4 of marinade.
  3. Score flank steak about 1/8 inch deep with knife diagonally.
  4. Divide steak and unreserved marinade into indicated number of gallon freezer bags.
  5. Divide reserved marinade in indicated number of quart freezer bags.
  6. Place a reserved marinade bag in each gallon bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Remove steak from bag and discard leftover marinade from steak bag.
  2. 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.
  3. Remove steak from grill.
  4. Let stand 5 minutes.
  5. Slice steak against the grain.

12 Comments

Join the discussion
  1. I’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!

    1. 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!

  2. Making this tonight!!!! Although Publix didn’t have flank steak so the butcher recommended something else….

    1. 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.

      1. 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.

    1. 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!

  3. 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.

    1. 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!

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