Pineapple Teriyaki Flank Steak on the Grill

1. Mix the marinade ingredients together in a bowl until well combined.
2. Place the flank steak in a bowl or container with a tight lid. Pour the marinade into the bowl over the steak and cover tightly. Refrigerate for at least 1 - 2 hours or up to overnight.
3. After the steak is marinated, fire up the grill and preheat the grill to high.
4. Reserve the marinade for basting while the steak grills. Boiling the marinade is essential for killing any bacteria. Do this by pouring the marinade into a small saucepan and bring it to a rapid boil. Boil for a minimum of 3 minutes.
5. Once the grill is hot, place the steak on the grill, and cook for 3-4 minutes. Flip once, and baste with the boiled marinade juices and cook for another 3-4 minutes. Continue grilling, flipping, and basting until the internal temperature reaches 135°F for medium-rare.
6. Remove the steak from the grill, and let it rest for 5 - 10 minutes before slicing.
7. Make it a meal! Serve the sliced, flavor-infused flank steak on a bed of coconut rice (see our recipe below). Garnish with grilled green onions and chunks of grilled or fresh pineapple.

Coconut Rice Directions:

1. Rinse the rice in a fine mesh strainer until the water runs clear.
2. In a medium sauce pan with lid, add the rinsed rice, coconut milk, cold water, and Kosher salt. Bring to a boil and stir.
3. Turn the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender.
4. Remove from the heat and let sit still covered for 10 more minutes, then fluff with a fork and serve warm.