This delicious marinade gives a boost in flavor and texture to any grilled protein. I also like to use it on grilled pork, shrimp, and fish!
Chef’s Tip: Reserve a small amount of marinade before placing onto the steaks. This can be used to brush on grilled veggies or pineapple, and would go great alongside the steaks.
Ingredients
Marinade:
1 cup pineapple juice
1 cup soy sauce, low sodium
¼ cup olive oil
2 tablespoons lime zest
¼ cup fresh lime juice
4 cloves garlic, minced
2 teaspoons freshly grated ginger
2 tablespoons freshly ground black pepper
2 tablespoons brown sugar
Steaks:
4 each t-bone steaks
Sea salt
Freshly ground black pepper
Instructions
Marinade: Mix all the ingredients together for the marinade. In a non-reactive container or large ziplock bag, add the steaks and pour the marinade on top. If using ziplock, remove all the air in the bag before closing shut. Use your hands to make sure the marinade is incorporated all over the steaks. Place in fridge and marinade 2 to 4 hours.
To Grill: Remove the steaks from the fridge and allow them to sit out for 30 minutes to come to room temp. Preheat the Angus Bull Grill on high heat for 15 minutes. Using the Bull monster brush, clean and oil the grates. Once ready, remove the steaks from the marinade and pat dry. Season both sides with salt and pepper. Place the steaks on direct heat of the hot grill. Allow them to grill for 4 minutes before turning over. Grill for another 4 minutes, until medium-rare (125 degrees F). To check the temp, use Bull’s instant read digital thermometer to check for doneness. Allow the steaks to rest for 6 minutes.
To Serve: Slice the steaks and place onto a large platter. Serve alongside steamed coconut rice and the grilled pineapple and cucumber salad. Don’t forget to salute with the bbq pineapple Moscow mules! Cin Cin!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/happy-labor-day-2018/