- 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
- 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.
- Roughly chop garlic, onion, ginger, red pepper, pineapple (4 rings) and green onion. Be sure to reserve the rest of the pineapple juice.
- 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.
- 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.
- Remove from heat, place on plate and tent/rest for 10 minutes.
- 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.
- Bring up to heat (about 2 minutes) cover, reduce heat to low and cook for 4-5 minutes.
- Slice rested flank against the grain, serve with salsa.