I pointed out this recipe the other day and with a three day weekend I’ve decided to cook it.  It is one that takes some time with the stove.  The four hour marinade is not something that is easy to do on a work day.  I could cook up the marinade in the morning (waking up two hours earlier) and then marinate all day – but that waking up thing is a problem.

Recipe

• 1/2 cup of cider
• 8 oz pineapple can (its nice to have a small can)
• 1/2 cup soy sauce (all I had left)
• 1/2 cup teriyaki sauce (it should have been 1 cup of soy sauce)
• 1/2 cup sugar
• 1/4 tsp ground ginger (OOPS! ok, added that in, only 15 minutes into the simmer)
• 1 garlic clove – crushed (ahh, the smell of fresh garlic)

This isn’t an exact match for what the recipe had when scaled down, I hope it is close enough.

Mix, boil, take down to a simmer and wait 1 hour.

Time passes…  It cooks.

I let it cool, pulled the steak which had been thawing out of the refrigerator, put the steak in a ziplock bag, and pour in the marinade and toss it back in the refrigerator for dinner.

Time passes…

I pull one of the steaks out, pull some sauce and pineapples, add some green peppers and onions in and cook it as if it was pepper steak – cut into strips and 14 minutes at 450F in a foil packet.

The other steak now is in a vacuum sealed packet in the freezer.  I’m not sure if it will freeze or not (its not simple water, I’m sure the soy sauce has some salt in it).  I’ll cook the remaining steak soon – I have a stovetop grill on order I’d like to try.  On the flip side, I’m also curious about how the difference in marinating times changes the flavor.