Flank Steak With Pineapple Whiskey Marinaderobynne Recipes

Steps:

• Mix all ingredients except steak in a large ziptop bag.
• Add the steak, close bag, and refrigerate until ready to use- either for hours or overnight.
• Pull the steak out of the fridge about 30 minutes before you're ready to cook it. Let it reach room-temperature before grilling.
• Shake the meat to remove any excess marinade from it and place on the grill.
• Grill for a few minutes per side, until it reaches your desired level of "doneness." Let rest for 5-10 minutes before slicing.

Steps:

• Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
• Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.

Steps:

• Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl.
• Marinate the meat of your choice for 1 to 2 hours, and cook as desired.

Steps:

• Combine teriyaki sauce, 1-1/2 t. chopped garlic, vinegar, Worcestershire and pepper sauce in medium-size non-aluminum bowl. Add steak and turn several times to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight.
• Preheat broiler or grill.
• Prepare sauce: Stir together cornstarch and broth in glass liquid measure until combined. Heat margarine in small saucepan over medium heat until bubbly. Add onion and remaining chopped garlic; cook 2 minutes or until onion begins to soften. Remove from heat.
• Carefully add whiskey and mustard; stir to combine. Return pan to heat and bring to boiling. Cook 3 to 4 minutes or until reduced by about half. Re-stir cornstarch mixture and add to saucepan along with parsley and pepper; stir to combine. Return to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally. Cover saucepan and keep warm while cooking beef.
• For broiling: Place steak on broiler rack; discard marinade. For rare beef, broil 5 inches from heat for about 8 minutes, turning meat halfway through.
• For grilling: Place meat on a grill over medium-high heat. Grill steak for 5-8 minutes on each side.
• Let meat stand 5 minutes. Slice across grain. Serve with sauce.

Steps:

• Prick steak on both sides with fork.
• Whisk together pineapple juice, soy sauce, brown sugar, and ginger. Pour over meat and marinate in the refrigerator for at least 4 hours or overnight.
• Grill to desired doneness. Cut diagonally into slices.

Steps:

• Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
• Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

Steps:

• Mix pineapple juice, soy sauce, ginger, sugar, and garlic salt together in a bowl.