Steak Teriyaki Pineapple Bowls
Who doesn’t love pineapples in the summer? Not only do they make fun pool floats, but they also make a great serving bowl!
The other night my husband decided to make steak teriyaki and serve them in pineapple bowls! It was a fun way to spice up dinner and get the kids a little more excited about eating what was on their plates!
Scroll down for the recipe.
1 lb skirt steak
1/2 cup teriyaki sauce
2 cloves garlic, minced
2 tbsp. minced ginger
Juice of 1 lime
2 cups of cooked white rice
Sesame seeds and Scallions for garnish
Slice pineapples in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon. Chop pineapple into smaller pieces to garnish.
Cut steak crosswise into 3 equal pieces.
In a large bowl, whisk together teriyaki sauce, garlic, ginger and lime. Add the steak and toss so that the meat is fully coated in the marinade. Cover the bowl with plastic wrap and set in refrigerator for at 30 minutes and up to 2 hours.
After the steak has time to marinate, preheat grill (or grill pan) to medium-high and oil the grates.
Once hot, remove the meat from the marinade and place on the grill. Cook steak for about 3 minutes per side (depending on the thickness) for medium-rare.
Remove steak from grill and transfer it to a cutting board. Let rest for 5-10 minutes. Slice the steak into bite size pieces.
Divide rice and steak between bowls and garnish with chopped pineapple, sesame seeds and scallions.
Recipe inspired by Delish