Hawaiian Steak


  • 2 lb. steak (we used London broil, but flank steak is good too)
  • 1 freshly cored pineapple, save the juice!
  • 1/4 c orange juice
  • 1/4 c soy sauce
  • 1 Tbsp honey
  • 2 Tbsp fresh chopped parsley
  • 1 Tbsp minced fresh ginger
  • 2 cloves minced garlic
  • 1 tsp lemon-pepper seasoning
  • salt, pepper

Cut pineapple into 1-inch-thick rings, reserving 1/4 c of the juice. Combine pineapple juice, orange juice, soy sauce, honey, parsley, ginger, garlic, and lemon-pepper in a gallon size Ziploc baggie. Remove 2 Tbsp of the marinade and reserve for coating pineapple slices before grilling. Add steak to bag, seal and refrigerate at least 4 hours or overnight.

Preheat grill to medium-high heat. Toss pineapple with reserved marinade. Remove steak from bag, discard marinade. Place steak on a grill rack rubbed with oil. Lightly sprinkle with salt & pepper. Grill steak, covered with grill lid, 5-6 minutes per side.  Grill pineapple 2-3 minutes per side. Let steak rest 10 minutes before slicing. Serve with a salad, if desired.

Don’t feel like grilling? You can also broil the steak and pineapple in the oven on a broiler pan rubbed with oil. Broil steak for 5 minutes per side, and pineapple for 2 minutes per side.


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