I LOVE February days in the 60's. It's the glimmer of hope that I cling to that spring is right around the corner. One sunny afternoon is all is takes for me to pack away my winter sweaters and break out the sandals. I also love grilling without my winter jacket.
Apparently, Mia loves warm winter days as well.
And of course, the very first thing that she does on a warm day is to roll around in the grass on top of her rock. 
60 degree temperatures + a rock = 1 happy dog.
I would like to say that I plan my grilled meals based on the weather but the truth is, I plan my menu so far in advance that most nights, I just take whatever weather is thrown at me. (Which is why I end up grilling in the rain quite often.) Fortunately the weather worked in my favor last week and I had a beautiful, sunny evening to grill my Hawaiian Marinated Flank Steak from theclevercarrot.com.
Hawaiian Marinated Flank Steak
1 1/2 -2 pounds flank steak
1/2 bottle teriyaki1 cup pineapple juice
1 inch piece of ginger, peeled and sliced
2 sprigs rosemary
Combine all ingredients in a ziploc bag. Close and refrigerate at least 24 hours.
Remove from marinade and grill steak.
Let rest 15 minutes before slicing.
Not sure how to describe this steak to do it justice other than to say that it was BY FAR the best flavored flank steak that I have ever had. Seriously delicious marinade.
My family ate their steak in taco form. I served it with whole wheat tortillas, fresh salsa and sliced avocado. Super yummy.
Ciao!
hawaiian marinated flank steak
Author: The Clever Carrot
Serves: 6
Ingredients
- 1½- 2 lbs. good quality flank steak*
- 1 bottle Veri Veri Teriyaki marinade (Soy Vay brand)
- 1 c. pineapple juice
- 1 inch piece of ginger, sliced
- 2 large sprigs of rosemary
- olive oil
- salt & pepper
*In addition to flank steak, you can substitute skirt steak or rib-eye.
Instructions
- In a 9×13 baking dish, add ½ bottle of the marinade (save the rest for another use), pineapple juice, ginger, and rosemary. Whisk to combine. Add the steak, making sure that it is covered with the marinade. Add extra teriyaki and pineapple juice if necessary. Cover with plastic wrap and marinate in the fridge for at least 24 hours.
- Remove the steak from the refrigerator about 30 minutes prior to cooking. Taking the chill off helps the meat to cook evenly.
- Heat your grill to high. Remove the steak from the marinade and pat dry with paper towels. Season with salt and pepper and set aside.
- For the glaze, pour the remaining marinade into a small saucepan. Bring to a boil and then simmer until slightly thickened and reduced by half.
- Grill the steak for about 6-8 minutes on each side (medium-rare), brushing them with the glaze in between each turn. Increase cooking time depending on your temperature preference.
- Remove from the grill and let rest for at least 10 minutes so that all of the juices can evenly distribute. Thinly slice on an angle and serve with desired side dishes.
Instructions
- In a 9×13 baking dish, add ½ bottle of the marinade (save the rest for another use), pineapple juice, ginger, and rosemary. Whisk to combine. Add the steak, making sure that it is covered with the marinade. Add extra teriyaki and pineapple juice if necessary. Cover with plastic wrap and marinate in the fridge for at least 24 hours.
- Remove the steak from the refrigerator about 30 minutes prior to cooking. Taking the chill off helps the meat to cook evenly.
- Heat your grill to high. Remove the steak from the marinade and pat dry with paper towels. Season with salt and pepper and set aside.
- For the glaze, pour the remaining marinade into a small saucepan. Bring to a boil and then simmer until slightly thickened and reduced by half.
- Grill the steak for about 6-8 minutes on each side (medium-rare), brushing them with the glaze in between each turn. Increase cooking time depending on your temperature preference.
- Remove from the grill and let rest for at least 10 minutes so that all of the juices can evenly distribute. Thinly slice on an angle and serve with desired side dishes.
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