Marinated flank steaks with light turmeric and pineapple sauce
Print Category Flank steak and Top surloin Thematic No thematic Source IGA Evaluation
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ingredient
- 30 ml (2 tbsp.) olive oil
- 30 ml (2 tbsp.) orange juice
- 2 cloves garlic, chopped
- 4 ml (3/4 tsp.) turmeric
- 1 pinch powdered cumin
- 500 ml (2 cups) fresh pineapple, diced
- Salt and ground pepper to taste
- 4 beef flank steaks cut from Canada AAA grade beef
- 80 ml (1/3 cup) honey
- 250 ml (1 cup) flatleaf parsley, stemmed
- 250 ml (1 cup) plain yogurt (at least 2% M.F.)
Preparation
- Combine the first 7 ingredients in a dish. Add meat and marinate in refrigerator for 8 to 12 hours. Remove meat and set aside marinade.
- Pour marinade and honey in a pan over medium heat. Cook until pineapple pieces caramelize slightly, about 5 to 10 minutes. Add parsley and allow to cool for 10 minutes. Add yogurt and adjust seasoning. Cook steaks to desired doneness and serve with pineapple sauce.
Cook commentary
Serves : 4 servings
Health info : Add a light, fruity note to your marinades by incorporating pieces of pineapple, kiwi or papaya. These fruits contain enzymes that can tenderize meat.
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