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Pineapple Marinated CIB Flank Steak

Recipe courtesy of Chef Irwin MacKinnon


    Pineapple Marinated CIB Flank Steak
  • Sesame Vinaigrette


Begin by taking the stem and outer skin off the pineapple. With pineapple standing up cut the pineapple in quarters, remove the inner core. Cut pineapple in chunks and place in food processor. Add the remaining ingredients except for the salt and oil to the processor. Puree pineapple and spice until smooth.

Place the 2 flank steaks in a large zip lock bag. Add the pineapple puree to the bag. Massage the pineapple mixture over the steaks to evenly coat. Seal the bag and place in the refrigerator to marinate for at least 12 hours.

To cook steaks, remove from refrigerator about 45 minutes before cooking. Take steaks out of the zip lock bag and remove the pineapple marinade. Using paper towel dry steaks.

When ready to cook place two large sauté over high heat. When pans are hot, cover bottom with cooking oil. After a minute or two reduce heat to medium-high, there should always be a sizzle in the pan. Continue to cook for about 4 minutes before turning steaks. Continue to cook for about 4 more minutes or until the steak is medium rare, about 140 degrees

Place cooked steaks on cutting board and let rest for 3 to 4 minutes. Using a sharp knife slice steak very thinly against the grain on a 45 degree angle. Season steak to taste with coarse salt, enjoy!

Sesame Vinaigrette: Combine rice vinegar, soya sauce, ginger, garlic, honey and sriracha sauce in a cylinder container. In a separate container, combine the canola and sesame oils. Using a hand blender slowly add the oils in a steady stream into the vinegar and soya mixture.

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