Juicy, Grilled Pineapple Teriyaki Flank SteakPosted: April 28, 2014 Filed under: Asian Dishes, Beef, Book News, Chicken, Main Dishes, Special Event!, Uncategorized | Tags: asian, beef, flank steak, grilled, juicy, pineapple, teriyaki 5 Comments
Although it is raining today, just a few days ago this was the view from my backyard porch swing in Denver Colorado.
And yes, that probably is a yellow flower blooming from big toe — because that is just how happy I am to finally see Spring come to the Rockies.
With the coming of warm weather, I get to dust off the ol’ grill and make some of my favorite summer recipes. This easy recipe for steak marinade works just as well for chicken breasts. The longer you let the beef or chicken bathe in the bag, the happier it gets, but for the steak even four hours will do the trick.
Years ago when I had more energy, lots of kids and a big need for income, I was a caterer and this recipe for marinated chicken or steak was my number one, never fail, go-to main dish. People loved it and requested it again and again!
I am not sure why but it really does bring out the most tender flavor in grilled meat. It is not overly sweet either, as some teriyaki marinated meats tend to be — but just the right the balance. The pineapple juice adds a touch of flavor, but it is a fresh and light background note. Doesn’t cloyingly ring of pineapple.
Nothing says, “Summer is on its way!” like the smell of food on the grill, and a gathering of friends on the porch. This would be absolutely perfect to make for Mother’s Day, which is coming up soon. And by the way, if you are looking for a pretty perfect Mother’s Day Gift — something to entertain and inspire and cheer your mom (or your wife or your daughter or grandmother, or your daughter is now a mom herself), may we recommend a copy of We Laugh, We Cry, We Cook?
For any of you who may live near Alexandria, Indiana (or know someone who does), Rachel and I will be speaking and doing a food demonstration at the Annual Spring Tea, this Saturday May 13, 2014, at 11:00 at Gaither Family Resources. (Click on the link “Gaither Family Resources” and scroll down to the Spring Tea information box for ticket prices and the number to call to make reservations.) We would love to see you, hug your neck and possibly sign a book for you or your mother in person! Ya’ll come!
Juicy, Grilled Pineapple Teriyaki Flank Steak
1 flank steak
Grill Seasoning, about a teaspoon (or enough to season both sides of the steak)
1/2 cup white wine
1/4 cup light soy sauce
1/2 cup pineapple juice (or drain the juice from a can of pineapple rings)
1 T. olive oil
2 T. Worcestershire Sauce
2 large cloves of garlic, smashed with side of knife
Oil for grill pan, if cooking indoors
Season both sides of a flank steak with Grill Seasoning (or salt, pepper and garlic powder). Add the rest of the ingredients to a large, Ziploc bag and carefully squeeze the contents to mix. Place the flank steak in the bag of marinade, seal the bag then squeeze and turn the bag to coat both sides of the steak. Put in fridge to marinate, turning once or twice in the process and marinate anywhere from four to 10 hours.
Fire up the outdoor grill or use a grill pan over high heat (put a little olive oil in the pan if cooking indoors). Place steak on the grill and sear one side until golden brown with nice dark grill marks. Turn over and grill the other side. Then cover the grill pan or close the grill and let it cook for another minute or two. Remove and put on a plate, cover the meat with foil and let it sit so that juices distribute throughout the meat. While the meat is sitting, lightly grill small slices of pineapple (fresh or canned), and bring the leftover marinade to a boil. Spoon some of the marinade over the steak and decorate with pineapple to show it off! When you are ready to serve, remove pineapple slices, cut the steak in thin slices across the grain, giving each person a pineapple half and a drizzle of sauce.
The nice thing about serving a big piece of steak like this is that you serve the outer slices to those who prefer their meat more done, and for those who prefer their meat more on the rare side, serve them slices from the middle of the steak.
Depending on the size of the steak, it will usually feed anywhere from 4 to six people. Delicious with rice or mashed potatoes or pasta; a green salad or steamed/roasted green veggie is tasty and beautiful.
Marinated, MOIST, Grilled Turkey TenderloinsPosted: December 31, 2012 Filed under: Chicken, Main Dishes, Turkey, Uncategorized | Tags: dijon mustard, grilled, marinated, moist, red wine vinegar, savory, terikyaki, turkey tenderloins, Worcestershire Sauce 7 Comments
(Becky, the Mama.)
This Grilled Turkey Loin Recipe is our MOST popular recipe on this site! Thanks so much for making it so! Be sure to also check out a new and awesome recipe for juicy, marinated grilled Pineapple Teriyaki flank steak. Also melt-in-your-mouth delicious.
“What is Sue making for dinner?” I asked Greg on the way to our friend’s home for a patio supper.
“I think she said turkey tenderloins,” Greg answered.
I must admit, though I knew our friend Sue to be a fabulous cook, I prepared myself for the dry, tasteless poultry that turkey breast has always been in my previous experience. (Obviously, I’ve not yet perfected the art of a moist Thanksgiving bird yet!)
So when Sue and her husband Jason served us a beautiful piece of grilled, moist turkey tenderloin, loaded with flavor, I was in awe. Then I asked for seconds. And then I woke up thinking about it the next day – the sign of truly memorable meal.
“Okay, Sue, how did you turn turkey breast into meat butter?”
She sent me a recipe for a marinade with lots of ingredients, but all of them were in my pantry. The tenderloins are best if you can marinate them for a few hours or overnight. Sue recommends using a digital meat thermometer to eliminate guesswork and avoid overcooking.
Turkey tenderloins typically come two to a package and are a little smaller than pork loins. In fact, they look a lot like chicken breasts, if the hen was named Dolly Parton. Two other benefits: this turkey is moist as can be, but has very little fat and is a great low-cal source of high quality protein. In addition, it is very affordable and the leftovers make fabulous sandwiches. (Try turkey, whipped cream cheese, green onions and cranberry sauce sandwiches!)
Don’t be too daunted by the list of ingredients: use what you have on hand and just substitute something similar if you are missing an ingredient or two. I have made a couple of tweaks to Sue’s recipe, and you can feel free to do the same and make it your own. Marinades are awfully forgiving. As long as you have something salty (salt, soy) something a little sweet (teriyaki, sweet chili sauce, brown sugar, honey, maple syrup), something garlicky (fresh or powdered) and acidic (wine, vinegar, citrus juice) in the mix, it is probably going to be yummy!
Most of us are ready to get our health and our waistlines back in shape after the holidays, and this is a great recipe (under 170 calories in 3 oz serving) to put in your New Year file! I served these tenderloins pictured using the second grilling method in the recipe below. I roasted chunks of zucchini, yellow squash, mushrooms and garlic with a little olive oil, salt, and balsamic vinegar for a side dish. Lip-smacking good meal!
Grilled Turkey Tenderloins
- 2 turkey breast tenderloins
- 1/4 cup olive oil
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup teriyaki sauce
- 1 t. hot sauce such as Tabasco
- 1 T. maple syrup
- 2 tablespoons red wine vinegar
- 2 T. Worchestershire sauce
- 1 tablespoon spicy brown or Dijon mustard
- 3 garlic cloves, minced
- ½ cup wine, beer or cola
- Grill or Steak Seasoning (enough to sprinkle both sides of tenderloins)
Sprinkle all sides of turkey will steak or grill seasoning (or salt and pepper.) In a 2-cup measuring cup or bowl with pourable “spout” – whisk all the ingredients for marinade. Pour 2/3 cup into a Ziplock bag; add turkey. Seal bag and turn to coat; refrigerate for 4 hours to overnight, turning at least once more during that time. Cover and refrigerate remaining marinade.
When ready to cook, discard marinade that is in the bag with the tenderloins, then proceed to cook using one of the following methods.
Outdoor Grill: Using long-handled tongs, moisten a paper towel with cooking oil or a heat resistant basting brush and lightly coat the grill rack. Grill, covered, over medium heat for about 7-9 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.
Alternative Indoor Method: Use a nonstick or iron skillet grill pan that has been generously coated with olive oil and grill tenderloins on both sides until dark golden brown grill marks appear. Put in a preheated 350 degree oven and cook about 10 more minutes or until internal temp reaches 170 degrees.
Remove from oven or grill and immediately cover with foil to let juices redistribute before slicing. Heat reserved marinade to boiling in a small sauce pan and drizzle over the tenderloins.
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