Teriyaki-marinated Flank Steak with Pineapple Rice

Summertime in Minnesota is a lot like summertime anywhere else, only a little more so.  Big words, right?  I mean, why should a summer day in the north mean any more to me than it does to your average Floridian?  I’ll tell you why:  because we just don’t have enough of them!  Not like this, not like today.  When you live in the north you endure months of winter, with cold and snow and ice, with frozen ears and work commutes in darkness both morning and night.  It wears on you and beats you down just a little, until you start to think it’ll never end, because how could it, really?  These days are all you can remember anymore.  It’s really cold out there.

And then, like magic, summer comes.  Suddenly, on a day like today, you really notice how the sunlight washes over you and just makes you feel happy.  You appreciate fully how beautiful this place can be. 

So what’s the big deal?  What brings all this to mind?  Today was a long day of working in the yard under a summer sun, with my dog lounging nearby to keep me company.  When all the days chores were finished and the dirt washed away, my little homestead wasn’t perfect but it sure was beautiful.  For the perfect end to a great day, Cath prepared this delicious meal that truly tasted like summer feels.  Savory seared beef, with a citrusy-tart glaze.  A side of basmati rice infused with pineapple and mixed with edamame and pecans, and a side of  cold Samuel Adams Boston Lager.

I’m sure most of us love summer, no matter where we live, but I continue to believe that it’s special in the north.  We don’t see nearly enough of it, so when it comes we have the non-negotiable urge to wring every bit of enjoyment from it.  If you get the chance, you might want to give this recipe a try.  I suggest you enjoy it on the deck, with a late day summer sun and a cold glass of beer.

Enjoy!

Ingredients:

Flank Steak:

  • 3 tbsp teriyaki sauce
  • 3 tbsp red-wine vinegar
  • 2 tbsp brown sugar
  • Juice from 8-oz can pineapple chunks (reserve pineapple for rice, below)
  • 1/2 tsp red-pepper flakes
  • 1 flank steak (1-1/2 lb)

Pineapple Rice:

  • 1 large shallot, finely chopped
  • 1 tbsp plus 1-1/2 cups water
  • 1 tsp salt
  • 3/4 cup basmati rice
  • 3/4 cup edamame
  • Drained pineapple chunks from 8-oz can, chopped
  • 2-1/2 tbsp finely chopped pecans
  • 1/4 tsp cayenne pepper

Preparation:

1.  Flank Steak – Combine teriyaki, vinegar, sugar, pineapple juice and pepper flakes in plastic food-storage bag.  Add flank steak; seal; turn to coat.  Refrigerate at least 2 hours or overnight.

2.  Pineapple Rice – When ready to serve, coat 3-quart saucepan with cooking spray.  Place over medium heat.  Add shallot and 1 tablespoon water; cook until softened, about 4 minutes.  Add remaining 1-1/2 cups water and salt.  Bring to a boil.  Add rice; lower heat.  Cover, simmer 15 minutes.

3.  Meanwhile, heat oven broiler or prepare outdoor grill with hot coals, or heat gas grill to hot.

4.  Remove steak from bag; drain marinade into small saucepan.

5.  Broil or grill steak 4 inches from heat 5 minutes on each side for medium-rare or longer for desired doneness.  Let steak stand 5 minutes, keep warm by covering with foil.  NOTE:  As we don’t have a great broiler, we simply heated a pan over medium-high heat and seared the flank steak for 6 minutes per side for medium-rare.

6.  Meanwhile, bring marinade to a boil; boil 3 minutes.

7.  When rice has finished cooking, stir in edamame and pineapple.  Heat through.  Just before serving, stir in pecans and cayenne.

8.  Thinly slice steak across grain.  Serve with marinade and rice.

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One Response to Teriyaki-marinated Flank Steak with Pineapple Rice

  1. Dawn mosser says:

    I agree totally. I think that is why I like Minnesota. I sure do love Minnesota summers. This meal sounds and looks yummy.

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