marydukecooks.com   Thai Sirloin Strip Steaks with Grilled Pineapple

I rarely marinade a good steak but recently I’ve broken all my rules and fallen in love with these Thai Steaks. The flavor and tenderness is superb. They are equally good grilled indoors on a grill pan or outdoors on the grill. Enjoy!

Thai Sirloin Strip Steaks with Grilled Pineapple

Steak Marinade (Recipe below.)
8 (¼ -inch thick) fresh pineapple slices
4 sirloin strip steaks, 1 inch thick

Steak Marinade
1 ½ inch piece of fresh ginger
¼ cup soy sauce
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ cup olive oil
1 tablespoon toasted sesame oil
2 (1 gallon) zip-top bags

Peel then grate ginger with a micro-plane and place in a medium size bowl.  Add soy sauce, brown sugar, lime juice, fish sauce, pepper, and garlic powder. Stir to combine. Whisk in olive oil and sesame oil. Divide marinade into two (1 gallon) zip-top bags. Add 2 steaks to each bag. (If you put all the steaks together in one bag they won’t marinade properly. The steaks will just stick together.) Remove air from bags and seal. Refrigerate overnight turning over at least 4 times.

Remove steaks from refrigerator and set on kitchen counter 30 minutes before grilling. Heat grill pan or outdoor grill to medium high. Grill pineapple on both sides until softened. Set aside.

Remove steaks from marinade and pat dry with paper towels. Place steaks on grill. For medium rare steaks, turn steaks every 2 minutes for 8 minutes total. Rotate to get crosshatch grill marks. Adjust cooking time for rare or well done steaks. Remove from grill and let rest 10 minutes before cutting. Serve with grilled pineapple.

Published in The News and Neighbor on May 30, 2018