Simplify Supper: Hawaiian Marinated Steak


Hawaiian Marinated Steak

  • 2 pounds flank steak
  • 1 12 ounce bottle teriyaki sauce
  • 1 cup pineapple juice
  • 1 inch piece of ginger, sliced
  • 2 large sprigs rosemary
  • 2 tablespoons olive oil


1. In a shallow baking dish combine the teriyaki sauce, pineapple juice, ginger and rosemary. Whisk to combine. Add the steak, making sure it is covered with the marinade. Cover with plastic wrap and marinate in fridge minimum 2 hours and up to 24.

2. Remove steak about 30 minutes prior to serving.

3. Heat your grill to high. Coat with olive oil and place steak on grill. Season with salt and pepper to taste. For the glaze pour the remaining marinade into a small saucepan. Bring to a boil and then simmer until slightly thickened and reduced by half. Grill the steak for about 6-8 minutes per side brushing with glaze in between each turn.

4. Remove from grill and let rest for about ten minutes. Thinly slice on an angle and serve.

Basil Butter and Grilled Corn on the Cob


  • 1 cup unsalted butter at room temperature
  • 1 cup basil, loosely packed
  • 1 tablespoon sea salt
  • 6 ears corn, shucked
  • 2 tablespoons olive oil

1. Preheat grill to medium high.

2. Roll corn in olive oil and place on grill.

3. Rotate corn a few times until kernels have a light char, about 8 minutes total rotating every couple minutes.

4. Meanwhile add the butter, basil and salt to a small blender or food processor. Blend well and then place in small container.