| Ingredients, • beef flank steak (1 ½ pounds) • ¾ cup beef broth • ½ cup unsweetened pineapple juice • ¼ cup reduced-sodium soy sauce • 1 tablespoon lemon juice • 1 tablespoon honey • ¼ teaspoon ground ginger • 2 large onions, cut into ¼-inch slices |  |
Instructions
Score surface of steak, making shallow diagonal cuts. In a bowl, combine broth, pineapple juice, soy sauce, lemon juice, honey and ginger. Pour 1 cup marinade into a resealable plastic bag; add steak. Seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning once or twice. Add onions to remaining marinade; cover and refrigerate 4 to 6 hours, stirring several times.
Coat grill rack with nonstick cooking spray before starting grill. Drain and discard marinade. Grill steak, covered, over medium heat 8 to 10 minutes on each side or until meat reaches desired doneness.
Meanwhile, place onion slices on a vegetable grill rack coated with nonstick cooking spray; grill for 6 minutes on each side or until tender. Thinly slice steak across the grain. Serve with grilled onions.
Wine Pairing with Kris
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| KRIS ALLEN RECOMMENDS; s: Auspicion Mystic Red from Napa, California (sustainably farmed). Pair it with Grilled Beef Teriyaki. This wine is an intense ripe fruit with caramel notes that give the wine its character. The lush fruit will marry perfectly with the Grilled Beef Teriyaki without having any conflicts with teriyaki. Take the time to know good wine CHEERS! |  |