Ingredients
Scale
- 1.5 lbs Flank steak or Skirt steak
- 1 cup Teriyaki marinade
- 1/2 cup Pineapple juice
- 2 tablespoons Brown sugar
- 1 tablespoon Fresh ginger, minced
- 3 cloves Garlic, minced
- 1 fresh Pineapple, sliced into rings
- 2 tablespoons Sesame oil
- 1/4 cup Green onions, sliced (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
- In a large bowl or a sealable plastic bag, combine the teriyaki sauce, pineapple juice, brown sugar, minced ginger, garlic, and sesame oil. Place the steak into the marinade, ensuring it is completely submerged. Let it sit in the refrigerator for at least 2 hours, though overnight is best for maximum flavor and tenderness.
- Preheat your woodfire grill or smoker to 225°F (107°C). Use a fruitwood like apple or cherry pellets/wood chunks to complement the sweetness of the pineapple and the teriyaki sauce. Ensure the grates are clean and lightly oiled.
- Remove the steak from the marinade and pat it slightly dry with paper towels. Place the steak and the fresh pineapple rings directly onto the grill grates. Smoke the meat until it reaches an internal temperature of about 125°F (52°C) for medium-rare, which usually takes about 30 to 40 minutes.
- Once the steak reaches its target smoke temperature, increase the heat of your woodfire grill to 450°F (232°C) or move the steak to a direct heat zone. Sear the steak for 2 minutes per side to develop a beautiful crust. Do the same for the pineapple rings until they have visible grill marks and are caramelized.
- Remove the steak from the grill and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute. After resting, slice the steak against the grain into thin strips. This ensures every bite is as tender as possible.
- Cook Time: 65 minutes