Pineapple Teriyaki Beef
Note: Depending on your grill grate and the thickness of your steak, it may be difficult to grill the meat without threading it first on pre-soaked wooden skewers. If you choose to do this, the cooking time is the same.
• 1 1/2 lb. top sirloin
• 1 pineapple, peeled and cored
• 1/4 c. soy sauce
• 2 tbsp. sugar
• 2 tbsp. dry sherry or white wine
• 3 garlic cloves
• 1 in. piece fresh ginger, peeled and chopped
• 2 green onions, thinly sliced
Place the beef in the freezer for 20 minutes.
Cut the top 2 inches off the pineapple and purée in a blender with the soy sauce, sugar, sherry or wine, garlic and ginger.
Cut the remaining pineapple crosswise into 6 slices.
When the beef is partially frozen, slice into 1/4-inch by 3-inch slices. Place in a zip-top bag. Pour the marinade over the beef, close the bag and turn it over a few times to make sure the beef is entirely coated.
Preheat grill over medium-high flame (you can also use a cast-iron grill pan on high heat for stovetop cooking). Place the pineapple slices on the grill and cook for 2 or 3 minutes a side or until just charred. Transfer to a serving platter.
Remove the steak from the marinade. Grill the pieces for a minute or two on each side, depending on how thin they are, until medium-rare to well done, your preference. You may need to work in batches. Transfer to a serving platter and garnish with the green onions. Serve immediately.
Nutrition information per serving:
Calories 260 Fat 5 g Sodium 190 mg
Carbohydrates 22 g Saturated fat 2 g Calcium 28mg
Protein 33 g Cholesterol 79 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1½ fruit, 4½ lean meat.