Island Grilled Beef
Prep: 10 minutes plus marinating and standing • Grill: 12 minutes • Serves: 8
1/4 cup diced yellow onion
1/4 cup olive oil
1/4 cup pineapple juice
6 tablespoons soy sauce
3 tablespoons brown sugar
2 teaspoons peeled and finely chopped fresh ginger
1/2 teaspoon ground black pepper
2 boneless beef loin sirloin or flank steaks (about 2-1/2 pounds)
1. In blender, purée all ingredients, except steaks. Place steaks in large zip-top plastic bag; pour juice mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate at least 4 hours or up to 12 hours to marinate.
2. Prepare outdoor grill for direct grilling over medium heat. Remove steaks from marinade; reserve marinade. Place steaks on hot grill rack and cook 12 to 14 minutes or until internal temperature reaches 145° for medium-rare, turning once halfway through cooking and basting occasionally with reserved marinade. Transfer steaks to cutting board; let stand 5 minutes. Thinly slice steaks diagonally across the grain to serve. Discard any remaining marinade.
Approximate nutritional values per serving: 276 Calories, 16g Fat (6g Saturated), 71mg Cholesterol, 456mg Sodium, 3g Carbohydrates, 1g Fiber, 28g Protein