can (15-1/4 ounces) DEL MONTE® Sliced Pineapple In Its Own Juice
1/4
cup teriyaki sauce
2
tablespoons honey
1
pound beef flank steak
Prep and Marinate Time
35 minutes
Cook Time
8 to 12 minutes
1. Drain pineapple, reserving 2 tablespoons juice. Set aside pineapple for later use.
2. Combine reserved juice, teriyaki sauce and honey in shallow 2-quart dish; mix well. Add meat; turn to coat. Cover and refrigerate at least 30 minutes or overnight.
3. Remove meat from marinade, reserving marinade. Grill meat over hot coals (or broil), brushing occasionally with reserved marinade. (Do not baste during last 5 minutes of cooking.) Cook about 4 minutes on each side for rare (140°F); about 5 minutes on each side for medium (160°F); or about 6 minutes on each side for well done (170°F). During last 4 minutes of cooking, grill pineapple until heated through.
4. Slice meat across grain; serve with pineapple. Garnish, if desired.
Note
Marinade that has come into contact with raw meat must be discarded or boiled for several minutes before serving with cooked food.
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