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{November 1, 2010}   Alena’s Polynesian Skirt Steak

Oct-13-2010
Jessica VerderameAlena's Polynesian Skirt Steak

As AllMediaNY’s self-proclaimed food expert, I advise you to make this recipe as soon as possible. Alena is my mother. She is a great cook, and she is the person from whom I got my passion for cooking. She makes this recipe at barbeques all throughout summer, and it is always the first thing to disappear. I made this for a Fourth of July barbeque and my friend went so far as to say it was one of the best steaks she ever tasted.

Note: You could also use flank steak for this; I just prefer skirt steak.

It may sound a little strange to use pineapple juice in a marinade, but it really tenderizes the meat and gives it a fantastic flavor without overpowering it; and without any oil in the marinade, it is also low in fat. The pasta salad I made with the steak, shown in the picture, is fantastic. But since it isn’t an original recipe, I won’t include it here.  However, if you email us at info@allmediany.com, you’ll get the recipe.

The chicken wings pictured were marinated in a mystery marinade by a friend, and were grilled for about 4-5 minutes per side.

Seriously, now, make this recipe.

Alena’s Polynesian Skirt Steak:

Serves 4-6

1 ½ pounds skirt or flank steak

1/3-cup pineapple juice

1/3-cup low-sodium soy sauce

¼ thinly sliced scallions

1 tablespoon minced peeled fresh ginger

1 tablespoon honey

2 garlic cloves, minced

Olive oil

Instructions:

1.  Combine all ingredients except oil in a large zip-top bag. Seal and marinate in the refrigerator for three hours or up to over night, turning the bag once in a while.

2. Before grilling, allow steak to sit at room temperature for 30 minutes. Remove steak from marinade, and place on a hot grill and proceed to grill for about four minutes per side, or to desired doneness.

3.  Let meat rest for 15 minutes before slicing the meat against the grain.

article source : www.allmediany.com

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