Video Recipe


  • Soya Sauce
  • Worcestershire Sauce
  • Red/White/Cider Vinegar
  • Sesame Oil
  • 7 cloves of Garlic
  • Small piece of Ginger
  • 3 Green Onions
  • 1/4 White Onion
  • 1/3 Red Bell Pepper
  • 1/2 Can Pineapple
  • Sriracha (to taste)
  • Flank Steak (about 1/2 a lb)
  • Olive Oil
  • Salt & Pepper


  1. Begin by marinating the steak overnight (or up to 48 hours) with a combination of Soya Sauce, Pineapple Juice, Garlic, Worcestershire, Vinegar and water (if required). Ratios are up to you, but I generally would go with 1/2 cup Soya Sauce, 3 tbsp Worcestershire, 1/2 can (about 1/2 cup) Pineapple Juice, 1/4 cup vinegar, 4 cloves garlic.
  2. Roughly chop garlic, onion, ginger, red pepper, pineapple (4 rings) and green onion. Be sure to reserve the rest of the pineapple juice.
  3. Remove steak from marinade, bring to room temperature (about 2 hours), and pat dry with paper towel. Add a little olive oil, salt and pepper to the top side of the steak.
  4. Heat pan to medium-high and add steaks. Add olive oil, salt and pepper to the other side. Cook for 5 – 6 minutes, then flip and cook for an additional 5 – 6 minutes or until desired doneness.
  5. Remove from heat, place on plate and tent/rest for 10 minutes.
  6. In a non-stick pan at medium-high heat add onion and sauté for about 1 minute. Add red bell pepper and cook for 2-3 more minutes. Add garlic, 3 tbsp soya sauce, 2 tbsp worcestershire sauce. Add green onions and pineapple (including juice). Add Sriracha to taste.
  7. Bring up to heat (about 2 minutes) cover, reduce heat to low and cook for 4-5 minutes.
  8. Slice rested flank against the grain, serve with salsa.