Grilling time is here so dust off the BBQ, stock up with propane or briquettes and get to grilling. My friends in Gig Harbor, Jodi and Michaela, are probably the only two people I know who can actually bake a cake in their gas grill. While their kitchen was in the throws of a remodel, the oven was dismantled and the grill got a whole lot more use. Their chocolate brownies were excellent. Necessity is the mother of invention, so they say.
This marinade with pineapple also tenderizes the meat and gives flank steak an Asian tweak. Remember flank steak will be tough if over cooked so be vigilant. Grill up some peppers and onions, a couple big portabella mushrooms, bake some potatoes and corn on the coals and you’ll have a meal fit for royalty.
- 1/2 cup pineapple juice
- 1/3 cup rum (cheap is good)
- 1/4 cup soy sauce (light or regular)
- 2 Tbsp brown sugar (or honey)
- 1 Tbsp grate fresh ginger root
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 small serrano or Thai chili, minced
- 1 1/2 lb flank steak, cut into 4 pieces
Combine all ingredients, except steak, in a gallon sized zip-lock bag, massaging to mix. Place steak in the bag in one layer making sure marinade is evenly distributed. Refrigerate at least 3 hours. Grill 6 inches from coals for 5-7 minutes on each side, turning once. Slice steak pieces into strips to serve.