Give you marinade a tropical twist using pineapple juice for sweetness balanced with little soy for a salty taste. Red Thai chiles add a little heat countered with the coolness of fresh chopped ginger. It’s so simple to prepare and adds some much flavor to your steak. You could use this marinade with chicken or pork chops just as easily. Enjoy!
From by the bay, wishing you tropical food memories!
Rib Eye Steak with Pineapple Marinade
4 rib eye steaks
2 cups pineapple juice
1/2 cup low sodium soy sauce
1/4 cup light brown sugar
2 teaspoons sesame oil
2 tablespoons chopped fresh ginger
3 garlic cloves chopped
1/4 cup chopped scallions
1 fresh thai red chili, chopped ( approx. 1 tablespoon) or 1/2 teaspoon dried red chili flakes
Combine soy sauce, pineapple juice, sesame oil and brown sugar stirring until sugar dissolves in a large zip-top plastic freezer bag, set in a baking dish. Add ginger, garlic, chili and scallions. Add steaks. Seal bag, and massage steaks carefully in the marinade. Chill at least 4 hours or up to overnight, turning occasionally. Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes before serving.
Optional: Serve with grilled skewers of pineapple and red onion