- 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.