Hawaiian Marinade Steak Food

CARIBBEAN STEAK MARINADE

Steps:

• Whisk together the pineapple juice, soy sauce, and garlic.
• Pierce the steaks all over with a fork then place them in a zip top bag, or air tight container and pour the marinade over the steak. Squeeze the air out and seal the bag. Let marinate for 30 minutes, up to overnight. Marinating at least 2 hours will produce the best flavor.
• Heat the grill to medium-high heat. Once hot, place the steaks on the grill and cook 5-7 minutes per side.
• Remove from grill and let rest 5 minutes. Enjoy!

HAWAIIAN TERIYAKI STEAK

Steps:

• For the steak:
• Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
• Pineapple Raft:
• Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
• Serve with the grilled beef, if desired, garnished with scallions.

HAWAIIAN MARINATED STEAK RECIPE - (4.4/5)

Steps:

• Whisk to combine 1/2 bottle of the marinade, pineapple juice, ginger, and rosemary. Add the steak, & marinade to a large freezer zip loc bag and marinate in the fridge for at least 24 hours. Remove the steak from the refrigerator about 30 minutes prior to cooking. Heat your grill to high. Remove the steak from the marinade and pat dry with paper towels. Season with salt and pepper and set aside. For the glaze, pour the remaining marinade into a small saucepan. Bring to a boil and then simmer until slightly thickened and reduced by half. Grill the steak for about 6 to 8 minutes on each side (medium-rare), brushing them with the glaze in between each turn. Let rest for at least 10 minutes so that all of the juices can evenly distribute. Thinly slice on an angle.

GRILLED SKIRT STEAKS WITH HAWAIIAN-STYLE TERIYAKI GLAZE AND GRILLED BROCCOLI

Steps:

• Preheat a 2-burner cast-iron grill or two grill pans over medium-high heat for about 3 minutes.
• Drizzle the grapeseed oil over the steaks and sprinkle with salt. Place the steaks on the grill, seasoned-side down, and cook for 4 to 5 minutes per side, or to the desired doneness.
• Place the broccoli spears on the grill next to the steaks and cook for 4 minutes per side. Brush the steaks with some teriyaki glaze just before taking them off the grill. Let the steaks rest for about 8 minutes before slicing.
• Arrange the sliced steak and grilled broccoli on a serving platter and finish with additional teriyaki glaze. Sprinkle with toasted sesame seeds and garnish with several sprigs of cilantro.
• Combine the pineapple juice, soy sauce, scallions, brown sugar, ginger, garlic and sesame oil in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook until thick, about 20 minutes.

CHOPPED STEAK HAWAIIAN STYLE RECIPE - (3.8/5)

Steps:

• Mix soy sauce and sugar together. Add meat and marinade for one hour. Heat oil in skillet and brown garlic and ginger then add meat. Cook until steak is medium well done. Add sliced onions and cook until translucent. Turn heat lower. In a small bowl, add cornstarch, vinegar and water. Add to chopped steak and mix until thickened.

HAWAIIAN MARINATED HAM STEAK

Steps:

• Combine vinegar, pineapple juice, soy sauce, onion, honey, mango juice, green bell pepper, red bell pepper, ginger, sugar, bay leaf, seasoned salt, and basil in a large pot; add ham steak. Cover pot and refrigerate for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade.
• Cook on the preheated grill until warmed, 5 to 10 minutes.

HAWAIIAN RIB-EYE STEAK

Steps:

• Steak
• Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
• Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
• Butter and Assembly
• Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
• Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.)
• Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.
• Do Ahead
• Steaks can be marinated 3 days ahead. Keep chilled. Butter can be made 3 days ahead. Keep chilled.

HOUSTON'S HAWAIIAN RIBEYE

Steps:

• Add soy sauce, garlic, brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes. Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it's cooled, or to speed up the process, cover and place it in the fridge until it's cool.
• Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge. I prefer to marinate over night.
• 20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
• Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes. Grill some pineapple slices along with the steaks for garnish.

HAWAIIAN STEAK MARINADE (CHICKEN TOO)

Steps:

• I combine it all on the stove then bring to a boil -- Allow marinade to cool. Once marinade cools off pour into a container or bag and place the steaks in it and let it sit for 72hrs.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.