Basicwomen's Blog

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

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, 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


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.

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