A recipe for meat that cooks tenderly in a pineapple juice-based sauce. A tasty sweet and sour side!
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: easy
Servings: 6 to 8
Ingredients
For the steak
- 2 flank steaks (about 1 and 1/2 pounds each)
- sea salt
- 1 tablespoon vegetable oil
- 4 garlic cloves, grated
- 4 green onions
For the sauce
- 1 cup pineapple juice (from canned pineapple)
- 1/2 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons lime zest
- 1/4 cup fresh lime juice (from 2 to 3 limes)
- 2 tablespoons brown sugar
- 1 tablespoons cornstarch
For the pineapple salad
- 2 cups pineapple, cubed
- 2 cups cherry tomatoes, halved
- 1 cucumber, cubed
To serve
- Toasted sesame seeds for garnish
- Cooked rice or noodles as a side
Instructions
Heat a large cast iron pan or a heavy duty pan on high heat until hot.
Place steak in the pan and sear for 2 to 3 minutes without moving, until the bottom side is browned. Add garlic and the green onions and sauté quickly.
Meanwhile, prepare the sauce. Add it to the pan and allow to thicken for 1 minute.
Prepare the vegetables: pineapple, cherry tomatoes and cucumber.
Serve with the beef on top of the rice and the vegetables on the side.
Inspired from: Omnivore’s Cookbook
