Marinated Flank Steak with Honey Pineapple Sauce
Ingredients
| For marinade and steak | ||
| Marinade | 1 Tablespoon | |
| Onion | 1/2 Cup (8 tbs) , diced | |
| Green bell pepper | 1/2 Cup (8 tbs) , sliced | |
| Dry sherry | 4 Fluid Ounce | |
| Apple juice | 1/2 Cup (8 tbs) (No Sugar Added) | |
| Unsweetened apple juice | 1/3 Cup (5.33 tbs) | |
| Teriyaki sauce | 1/4 Cup (4 tbs) | |
| Soy sauce | 2 Teaspoon | |
| Crushed pineapple | 1/2 Cup (8 tbs) , canned (No Sugar Added) | |
| For sauce | ||
| Canned unsweetened crushed pineapple | 1/2 Cup (8 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Garlic | 2 Clove (10 gm) (Sauce) | |
| Ginger root | 2 Small (Sauce) | |
| Garlic | 2 Clove (10 gm) , sliced | |
| Ginger root slices/Ground ginger | 1/4 teaspoon | |
| Ginger | 1/4 Teaspoon (Sauce) | |
| Powdered mustard | 1/2 Teaspoon | |
| Flank steak | 12 Ounce | |
| Honey | 1 Teaspoon | |
| Vegetable oil | 2 Teaspoon |
Directions
GETTING READY
1 For the marinated steak: In a shallow pan (not aluminum), add the first 9 ingredients and mix well.
2 Add the steak, cover and refrigerate overnight, turning the steak occasionally.
MAKING
3 Remove meat from the marinade and place on rack in the broiler pan.
4 Strain the marinade reserving the liquid and vegetables.
5 Discard garlic and ginger.
6 Broil steak 2 to 3 inches from heat source,about 4 minutes on each side, turning once, until medium-rare.
7 For the sauce: In a small bowl, add pineapple, cornstarch, and honey.
8 Stir to dissolve the cornstarch and set aside.
9 In a small skillet,heat the oil and add reserved vegetables.
10 Saute briefly for about 3 minutes.
11 Add in the reserved marinade liquid and bring to a boil.
12 Add in the pineapple mixture, stirring constantly and cook until thickened.
SERVING
13 Serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 576Calories from Fat 144
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 1085 mg45.21%
Total Carbohydrates 57 g19%
Dietary Fiber 3 g12%
Sugars 27 g
Protein 38 g76%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
