Teriyaki Flank Steak with Fresh Pineapple Salsa

Products Used


  • Teriyaki Marinade (2 to 24 hours):
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup, firmly packed, Dixie Crystals Light Brown Sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 1 to 1 1/2 pound flank steak
  • Pineapple Salsa:
  • 2 cups fresh chopped pineapple
  • 1/4 cup chopped red bell pepper
  • 1 jalapeno, seeded, chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped cilantro


      1. Trim meat. Score meat on both sides by making shallow 1/4-inch deep cuts about 1-inch apart.
      2. Prepare marinade: Combine pineapple juice, soy sauce, sugar, garlic and ginger; mixing until well blended. Place steak in a resealable plastic bag or shallow glass dish. Pour marinade over steak. Cover; marinate in refrigerator for 2-24 hours, turning occasionally.
      3. Remove steak from marinade; discard marinade. Grill over medium coals for 15-20 minutes or until desired doneness. Let stand 10 minutes.
      4. Prepare pineapple salsa: combine pineapple, jalapeno, onion, cilantro and lime juice; mix lightly.
      5. Thinly slice meat diagonally across the grain into thin slices. Serve with pineapple salsa.
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