Although this recipe is my creation, I owe its inspiration to my mom and dad. While growing up, one of Dad’s favorite meals was when Mom would broil steaks and boil onions. We would cut the onions up and eat them on the steaks. Very delicious! I can still smell the wonderful aroma coming from the kitchen while Mom was cooking! To this day, steaks and onions are still one of my favorite meals. This grilled Asian-flavored version I created also includes pineapple and red bell pepper along with some seasonings that greatly enhance the flavors. Also very delicious!
can pineapple chunks in juice, drained, reserve ¼ cup juice
white onion, sliced into ¼-inch thick slices
red bell pepper, cut into fourths with stem, seeds and membranes removed
crushed red pepper
toasted sesame oil
seasoned rice vinegar
(10-12 oz.) rib eye steaks
freshly ground black pepper
How To Make utimate asian steaks
Place pineapple chunks, onion slices, and bell pepper in a large bowl. Sprinkle with salt and red pepper. Drizzle with oil and vinegar. Toss gently. Cover and refrigerate for 1 hour.
Meanwhile, place steaks in a large resealable plastic bag. Stir reserved pineapple juice, garlic, soy sauce, ginger, seasoned salt, and black pepper together in a small bowl. Pour over steaks. Seal and shake to coat. Refrigerate for 1 hour.
Heat grill to medium high heat. Oil grill grates and a grill pan. Remove pineapple mixture from refrigerator. Drain well and discard liquid. Place grill pan on grill. Add pineapple mixture, spreading evenly. Cover and grill for 10-15 minutes until pineapple and bell pepper get grill marks and onion softens, turning carefully every 3-4 minutes.
Remove grill pan from grill. Spoon mixture onto a cutting board. Cut pineapple chunks in half and coarsely dice onion and bell pepper. Place in a medium bowl and set aside. Remove steaks from bag and discard liquid.
Grill steaks for 4-7 minutes per side or to desired doneness.
To serve, place each steak on a serving plate. Divide pineapple mixture onto steaks and garnish each with a basil sprig. Serve immediately. Serves 4.
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