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.

Samuel Adams Boston Lager

samuel-adams-boston-lager

Mmm, my favorite beer of all!  I love the rich, balanced flavor of Samuel Adams Boston Lager, and Cath knew that when she did her Christmas shopping.  Jim Koch, founder of Boston Brewing Company set out to design a glass to maximize the enjoyment of his beer, and a set of four of these glasses was Cath’s gift to me this year.  I have to be honest, it really does seem to make a difference in the flavor of the beer.

I won’t be earning any commissions from this post, but here are the features of these glasses as noted by the Boston Brewing Company:

  • The bead inside the rim creates turbulence to release flavor and aroma as beer enters the mouth.
  • Narrowing the glass at the top retains the hop aroma and sustains the head.
  • The rounded shape collects aromas.
  • The laser etching on bottom creates bubbles for constant aroma release.
  • The outward lip delivers beer to the front of the tongue where the sweetness (malt) is tasted.
  • Thinner walls and rounded shape maintain proper beer temperature longer.

To quote Jim Koch, Brewer and founder of Samuel Adams:

“It’s been a personal passion of mine to develop a beer glass that elevates the craft beer drinking experience.  We wanted to create a glass that offers beer lovers a full sensory drinking experience by fully showcasing Samuel Adams Boston Lager’s complex balance of malt and hop flavors.  This glass achieves that mission.”

As I said earlier, I’m a fan.  And now I’m a believer.  If you’re interested in a great tasting experience, give them a try!