Pineapple Flank Steak Surprise

1 lb beef flank steak (sliced thinly, diagonally against grain)
1 Tbsp vegetable oil
1 Tbsp sesame oil
2 Tbsp soy sauce
2 Tbsp sweet rice wine
1 cup of chopped pineapple (fresh or can)
1/4 cup pineapple juice (more if desired)
1 Tbsp Sriracha Teriyaki
2 Tbsp Honey Curry
1 Tbsp Sticky Sriracha Wings
2 Tbsp Toasted Sesame
2 Tbsp green onion (sliced)
Few sprigs of fresh cilantro


  • Season the sliced flank steak strips with dry spices.
  • Heat large skillet or wok with oil at medium high, then add steak and stir fry ’til desire doneness (approx 3-6 minutes)
  • Add soy sauce, rice wine, & pineapple juice, stir & heat for 2 minutes.
  • Lastly, stir in pineapple pieces and green onions, stir & heat for 1 minute.
  • Serve on large plate, family style, garnish with cilantro sprigs.

Great with rice, noodle or salad.

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Buttery Grilled Cajun Steak

2 lbs Tri Tip Steak
1/3 cup olive oil
1/2 cup soy sauce
1/4 cup bourbon whisky
2 Tbsp grainy mustard
2 Tbsp Cajun BBQ
2 Tbsp Chipotle Creole
1 Tbsp Deep Roasted Garlic
2 Tbsp butter sliced


  • Mix all seasoning ingredients except butter In a bowl. Reserve 1/3 of this liquid for glazing later.
  • Now put Tri Tip in this liquid and marinade for 4 hours in the fridge (covered).
  • When ready to cook, bring out meat from fridge.
  • Preheat grill to high temperature (400 degree)
  • Grill Tri Tip until charred (approx 10 min.), then flip it over, lower temp to medium high & grill for 8 more min.
  • Remove meat from grill & let it rest on cutting board (approx 10 min.), then slice 1/2” thick pieces against grain.
  • Now make the glaze with the reserved liquid in a sauce pan over medium high heat.
  • Turn heat down to medium when mixture has thickened, stir in one slice of butter at a time.
  • Remove glace from heat & spoon it over steak.
  • Garnish with chopped parsley.

Grilled asparagus or okras pair well with this dish.

Bold Coffee Chili Steak

2X Ribeye Steaks (2 lbs total)
1.5 tsp of olive oil
1/2 cup of beef broth
3/4 cup of red wine
4 Tbsp of Coffee Chili
2 Tbsp of Korean BBQ
1 Tbsp of Thai Steak


  • Stir in bowl the 3 dry spices and rub the mixture onto the steaks, top off steak with any excess.
  • Place the steaks in a plastic bag, sealed, and refrigerate for four hours.
  • When ready to cook, remove steaks from fridge and preheat oven to 400 degrees.
  • Heat oil in large cast iron skillet (or oven safe skillet) over medium high heat & brown steaks to caramelize for 2 minutes on each side.
  • Place the skillet in oven until steaks are done to your desired internal temperature (5-7 minutes average).
  • Remove steaks from oven & allow to cool on a cutting board for 10 minutes.
  • Meanwhile, pour red wine into skillet to deglaze the yummy browned bits, reduce liquid to half over medium heat (5 minutes)
  • Add beef broth & stir to reduce this sauce over medium heat (5 minutes) to desired consistency.
  • Serve this au jus on the side if the steak is whole, or pour sauce over the sliced meat.
  • Garnish w/ chopped parsley, chives, or green onion.
  • Baked, chunky mashed, or riced potato is perfect with this dish.
  • Roasted cauliflower is another tasty optional pairing.