Pineapple-Soy Glazed Beef Steaks

Name: Pineapple-Soy Glazed Beef Steaks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Ribeye Steak; pineapple juice; soy sauce; brown sugar; cornstarch

Beef Ribeye Steaks Boneless are grilled and served with a flavorful marinade.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 5

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Ingredients

2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 1-1/4 pounds)

Glaze:

1/4 cup pineapple juice
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 teaspoon cornstarch

Preparation

Step 1

Combine glaze ingredients in 1-cup glass measure, mixing well. Microwave on HIGH 2-1/2 to 3 minutes or until thickened, stirring once.
Step 2

Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing both sides with some of the glaze during last 5 minutes.

Cooking Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once and brushing with glaze during last 5 minutes.
Step 3

Carve steaks; drizzle with remaining glaze.

Nutrition Information

404 Calories

0 %*

11.2g SAT FAT

0 %DV**

34g PROTEIN

0 %DV

3.5 mg IRON

0 %DV

8.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 404 Calories; 225 Calories from fat; 25g Total Fat (11.2 g Saturated Fat; 0 g Trans Fat; 1.2 g Polyunsaturated Fat; 12.2 g Monounsaturated Fat;) 103 mg Cholesterol; 958 mg Sodium; 10 g Total Carbohydrate; 0.1 g Dietary Fiber; 34 g Protein; 3.5 mg Iron; 470 mg Potassium; 7.2 mg NE Niacin; 0.7 mg Vitamin B₆; 2.9 mcg Vitamin B₁₂; 8.5 mg Zinc; 42.3 mcg Selenium; 103.1 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.