Smoked Pineapple Teriyaki Steak
- Cook Time: 110 minutes
- Total Time: 1 hour 50 minutes
- Diet: Keto (variation mentioned)
Ingredients
Scale
- 1.5 lbs Flank steak or Skirt steak
- 1 cup Teriyaki sauce (bottled or homemade)
- 1/2 cup Fresh pineapple juice
- 1 fresh Pineapple, peeled and sliced into 1/2-inch rings
- 2 tablespoons Brown sugar
- 1 tablespoon Minced garlic
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Sesame oil
- 2 Green onions, thinly sliced (for garnish)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
- In a large bowl or a resealable plastic bag, combine the teriyaki sauce, pineapple juice, brown sugar, garlic, ginger, and sesame oil. Place the steak in the marinade, ensuring it is fully submerged. Let it marinate in the refrigerator for at least 2 hours, but no longer than 4 hours, as the pineapple enzymes can make the meat too soft if left too long.
- Preheat your smoker to 225°F (107°C). Use a mild wood like cherry, apple, or hickory to complement the sweet flavors of the teriyaki and pineapple without overpowering the meat.
- Remove the steak from the marinade and pat it dry with paper towels (this helps create a better crust later). Place the steak directly on the smoker grates. Close the lid and smoke until the internal temperature reaches about 10 degrees below your desired final temperature (aim for 125°F for a medium-rare finish).
- About 30 minutes before the steak is finished, place the fresh pineapple rings onto the smoker grates next to the meat. This allows them to soften and absorb that delicious smoky aroma alongside the beef.
- Once the steak reaches 125°F, remove it and the pineapple from the smoker. Increase the heat of your grill or use a hot cast-iron skillet with a little oil. Sear the steak for 1-2 minutes per side to develop a charred crust. Quickly sear the pineapple rings for 30 seconds per side until grill marks appear.
- Transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute. Slice the steak against the grain into thin strips for maximum tenderness.