Hawaiian Teriyaki Steak Recipe

Provided by: Mike Sinsigalli

Skill Level: Intermediate

Servings: 8 to 10

Nutritional Facts (per serving, 1 of 10): Calories 412; Total Fat 23 g; Saturated Fat 10 g; Carbohydrates 19 g; Dietary Fiber 2 g; Sugar 10 g; Protein 32 g; Cholesterol 115 mg; Sodium 2874 mg

Total Time: 8 hr 40 min (Prep 25 min, Marinating 8 hr, Cooking 15 min)

Ingredients

Steak:
- 1 pint soy sauce (2 cups)
- 1 head garlic, peeled and roughly chopped
- 1 piece fresh ginger, peeled and thinly sliced
- 1 large onion, thinly sliced
- 3 pounds sirloin tip, cut into steaks about 3/4 inch thick
Pineapple Raft:
- 1 fresh pineapple
- 3 tablespoons butter
- Sliced scallions for garnish

Cooking Instructions

1. For the steak marinade, combine the soy sauce, garlic, ginger, and sliced onion in a resealable plastic bag with the steaks. Remove as much air as possible, seal, and refrigerate for at least 8 hours or overnight.

2. Remove the steaks from the marinade and grill to your preferred doneness (medium-rare is recommended for best flavor).

3. For the pineapple raft, core and slice the pineapple into 1/4-inch thick rectangles. Melt the butter and brush it over the pineapple slices, then grill until warm and marked with grill lines.

4. Serve the grilled steaks on or beside the butter-brushed pineapple rafts and garnish with sliced scallions if desired.