Sweet and savory grilled steak with roasted caramelized pineapple on top. Amazing flavor combo!
1.5–2lb flank steak
2 6-oz cans pineapple juice , 1 1/2 cups
1 tablespoon minced fresh rosemary
3 tablespoons vegetable oil
2 tablespoon soy sauce
1/2 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
4 cloves minced garlic
Place flank steak in a zip-top bag. In a small bowl, combine all other marinade ingredients and pour over steak in bag. Press out air and marinate overnight.
Preheat grill (or broiler) and cook, flipping just once, until internal temp reaches 135 degrees for medium-rare or 145 for medium. Do not cook above 145 degrees. Remove from heat, let rest tented with foil for 5 minutes, and then slice thinly across the grain.