• One 1 - 2 pound flank steak
• 1 can sliced pineapple
• 2 red peppers, de-seeded and rough sliced
• 8 - 10 green onions cut crosswise into thirds
For the marinade:
• 1/3 cup soy sauce
• 1/3 cup reserved canned pineapple juice
• 2 Tbs sesame oil
• 2 Tbs finely minced fresh peeled ginger
• 1 Tbs minced garlic
• 1 Tbs de-seeded finely minced jalapeño pepper (or a pinch of red pepper flakes)
1. Use a mixing bowl to make the marinade by combining 1/3 cup soy sauce, 1/3 cup pineapple juice, 2 Tbs sesame oil, 2 Tbs finely minced fresh ginger, 1 Tbs finely minced garlic and 1 Tbs de-seeded and finely minced jalapeño pepper and whisking it up.
2. Use about 2/3 of that marinade to marinate the flank steak by putting the flank steak into a large ziploc bag, adding the marinade, zipping it up and placing the bag, in a baking dish, into the fridge to marinate for 2-3 hours.
3. Once you're done marinating the steak, get the grill going and toss the rest of the marinade with 2 large de-seeded and rough chopped red peppers and a handful of green onions that have been cut crosswise into thirds.
4. Even though a flank steak is relatively thin, it might still take about 15 minutes to cook to medium rare and, once that's going, you can use a grill basket to cook the peppers and green onions.
5. Once the steak is cooked to your liking, take it off the grill to let it rest for 10 minutes or so (on top of a cooling rack on top of a baking tray if you like) and then place the sliced pineapple onto the grill in the same spot you were cooking the steak.
6. Slice the steak across the grain after it has rested, serve up individual portions with some of the grilled vegetables and spoon some of the vegetable marinade over the top to finish.
7. Save the vegetable marinade (not the leftover beef marinade) for spooning over the top of each finished dish.