Pineapple-Ginger Flank Steak
This was one of the easiest freezer meals I have ever made – and it was just as delicious! It is an easy assembly dish, meaning it requires no cooking on preparation day; in fact, the ingredients are just thrown in a freezer bag and then it’s ready to go! This flank steak is also quite easy on cooking day – just remove from bag, throw on the grill and let cook for a few minutes per side. My cut of meat was thin, so it took 3 minutes per side. Flank steak has excellent flavor, but can sometimes be a more tough cut of meat. Marinating the steak helps it become more tender. Also be sure to slice thinly across the grain of the meat. This meat has a great sweet and salty flavor, delicious! Serve this with jasmine or basmati rice as a great complement to the meat.
Pineapple-Ginger Flank Steak
Author/Source:
Heather @ Onceamonthmom.com; adapted from a recipe in Our Best Bites by Sara Wells and Kate Jones
Ingredients:
- 0.75 cups pineapple juice
- 1 Tablespoon minced fresh ginger
- 0.25 cups soy sauce
- 0.25 canola oil
- 4 garlic cloves, minced
- 1.5 pounds flank steak
Directions:
Whisk together all ingredients except flank steak for the marinade, until combined. Reserve 1/4 of marinade and divide among indicated number of quart freezer bags. Divide flank steak in half (2 portions) and score flank steak about 1/8 inch deep with knife diagonally on both sides to tenderize the meat. Place steaks in indicated number of large freezer bags and pour remaining marinade over it. Seal to freeze.
Freezing Directions:
Place sealed marinade bag together with steak bag and freeze. To serve: Thaw. Remove steak and discard marinade. Place steak on preheated grill and cook until the steak is still slightly pink on the inside or for 5-10 minutes per side, depending on the size and thickness of the steak. Use the reserved marinade to brush over steak in the last few minutes of grilling. Remove steak from the grill, let stand for 5 minutes, and slice against the grain.
Servings: 6
**conversion chart image provided by Erik Spiekermann
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Foodie Friday at Designs by Gollum
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Friday Potluck at EKat’s Kitchen
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Grocery Cart Challenge at Grocery Cart Challenge
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I’ve already tried this one – printed it out as soon as I saw it – and give it a thumbs up. Great flavor and super simple!
I’m glad there are so many good reviews. I would have never paired pinapple with steak, but I’m willing to try something new!
Thanks Jessica it’s one of my favorites!
Making this tonight!!!! Although Publix didn’t have flank steak so the butcher recommended something else….
What is the difference between using canola oil vs vegetable oil in this type of recipe?
Not much – probably just nutritional value really.
Neither should be used. Canola is most likely GMO & is not shelf stable since it goes rancid easily & vegetable oil,the chemical process to make it, yuck. I used sesame seed oil in this recipe or you can use coconut oil or palm oil. Oh,& fermented soy is better bc soy is high in phytates and contain potent enzyme inhibitors that are only deactivated by fermentation, not ordinary cooking.
This is not a whole foods recipe, it is for our traditional menu and we don’t have restrictions on that menu’s recipes as to what types of oil, etc are used.