Fast and Simple Teriyaki Marinated Steak

Full disclosure here, Tyler is the main cook in the household…well he also usually prefers to cook instead of eating burnt food :) That being said I am working on my cooking skills. I think I am slowly getting more confident and not filling our kitchen with smoke. This recipe was so easy to make and absolutely delicious! I also love that this can be made ahead and marinate overnight!

NEED:

1/4 cup/60 milliliters pineapple (canned crushedteaspoons/4 milliliters pineapple juice (reserved from crushed pineapple)
- 3 teaspoons/45 milliliters soy sauce
- 2 teaspoons/30 milliliters shallot (minced)
- 2 teaspoons/30 milliliters olive oil
- 2 teaspoons/30 milliliters cider vinegar
- 1 teaspoons/15 milliliters honey
- 1-2 garlic cloves (minced)
- 1 teaspoons/5 milliliters ginger (fresh, minced)
- 1/4 teaspoons/1.75 milliliters black pepper
- 1/4 teaspoons/1.75 milliliters salt

TO DO:

Remove 3 tablespoons of crushed pineapple from can and place into a bowl. Carefully dip out 3 tablespoons of pineapple juice from the can. If this proves difficult to do, simply place the remaining crushed pineapple in a strainer over a bowl. Press down with a spatula to release as much liquid as you can. This should give you the necessary amount for the recipe. Add remaining the marinade ingredients (soy sauce, minced shallots, olive oil, cider vinegar, honey, minced garlic, minced ginger, black pepper, salt) to the bowl and combine.
Place the flank steak into a glass baking dish or plastic container and coat it on both sides with the marinade mixture. Cover dish tightly with plastic wrap and place into refrigerator for 2 to 12 hours. Turn the steak a few times during the marinating process and replace the plastic wrap over the dish each time.
How you want to cook this meat depends on the cut of the steak, if its grilling season or how quickly your wanting to eat. We just did a simple stove top grill using our cast iron grill pan. We just served with rice and sautéed carrots.
ENJOY!