This dish has a delicious combination of savory, sweet, and spicy flavors. The soy sauce provides umami and saltiness, while the pineapple juice and maple syrup contribute sweetness. The sesame oil adds a nutty richness, and the minced ginger and garlic bring a flavorful kick. The crushed red pepper flakes introduce a hint of spiciness.
Easy go to dinner! We say that is a win.
- Iron skillet
- Ziplock bag
- Small bowls
In a skillet, whisk together soy sauce, pineapple juice, maple syrup, sesame oil, chopped pineapple, minced ginger, minced garlic, and crushed red pepper flakes.
Place the steak and marinade in a ziplock bag, ensuring the steak are well coated. Marinate in the refrigerator for 3-6 hours.
Heat the skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare steaks or adjust based on your preferred doneness.
Allow the steak to rest for 5 minutes before slicing.
Meanwhile, prepare the sesame pineapple salsa by mixing toasted sesame seeds and green onions with the remaining chopped pineapple.
Serve the cooked steak with a generous spoonful of sesame pineapple salsa on top.