This sweet and savory flank steak marinades in a combination of pineapple juice, soy sauce, brown sugar, ginger, and garlic for a delicious grilled dinner!
1/2 cup brown sugar
1/2 cup olive oil or neutral-flavored cooking oil like peanut oil
1/2 cup soy sauce
1 cup pineapple juice
1 tablespoon freshly grated ginger
4–5 garlic cloves, finely minced
up to 2 pounds flank steak
Whisk together all ingredients except steak until combined. Remove 1/4 cup and set aside.
Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don’t want to actually cut through the steak, just about 1/8″ deep. This will help tenderize the meat.
Place steak in large ziploc bag and pour marinade (excluding the 1/4 cup you set aside) over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling.
Preheat grill to medium heat. When hot, place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 cup marinade you set aside to brush over steak in the last few minutes of grilling. Flank steak should still be pink in the middle when done.
Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Thinly slice against the grain and serve immediately.
The other way to cook a flank steak is under the broiler (please don’t anyone just pop it in a frying pan. Not good.) Place on a broiler pan on the upper rack and broil for about 5-10 minutes per side depending on the size. Because this particular marinade has sugar in it, you’ll want to watch carefully so it doesn’t burn. If you see the sugar burning too much, then you might want to move your rack down.