I had some flank steak in my freezer, with every intention of trying to make some fajitas, but that never came to fruition. Then, with my anxiety about it starting to get freezer burn, I decided to just pull it out and improvise. After some googling around for ideas, I came up with the marinade below, which also uses some of my canned pineapple juice, so it's a win all the way around.
Asian-Marinated Flank Steak
1½ pounds flank steak
6 ounces (¾ cup) pineapple juice
¼ cup soy sauce
2 tablespoons sriracha
1 tablespoon honey
1 teaspoon sesame oil
4 to 5 cloves garlic, minced
1 knob ginger, peeled and grated
1 bunch green onions, cut in 3-inch pieces on a bias
Cut the flank steak into 3 or 4 large pieces. Combine all of the remaining ingredients in a gallon Ziploc bag, then add the steak. Marinate for 1 to 2 hours in the refrigerator, turning the bag every 30 minutes.
Once done marinating, pat the steak dry, and grill for 6 minutes per side or until medium rare. While the steak is cooking, you can cook the marinade down in a separate pan until reduced and slightly thickened. Slice the steak, and serve it over rice with sauce.
Makes 4 servings