Summer is coming to a close, so I’m trying to use the grill as much as I can.
You Will Need
3/4 cup pineapple juice
2 cloves garlic, peeled
1/4 cup soy sauce
One 1 1/2-inch cube ginger, peeled
1 medium-size jalapeño pepper, halved, cored, and seeded
1/4 cup honey
2 tablespoons vegetable oil
1 3/4 pounds flank steak, well trimmed
What to Do
Puree all ingredients except steak in a food processor. Pour marinade into a large self-sealing plastic bag, add steak, seal, turn to coat well, and refrigerate 5 hours or overnight.
Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill over moderate coals or broil 4 inches from the heat until steak is the way you like it – 5 to 6 minutes on each side for medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough. Let stand about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as thin as possible.