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1 lb boneless beef sirloin steak cut 1 inch thick
1/4 cup soy sauce
2 Tbsp dry sherry or orange juice
1 Tbsp. molasses
1/2 tsp. ground ginger
1 tsp. dry mustard
1 clove garlic, minced
1 small fresh pineapple

Trim fat from meat. Place meat in a plastic bag set in a shallow dish. For marinade stir together soy sauce sherry or orange juice molasses, ginger, mustard and garlic. Pour over steak. Close bag. Marinate in the refrigerator for 6 hours or overnight turning bag occasionally.

Meanwhile, cut pineapple into quarters and core. Cut each quarter lengthwise into 3 wedges. Set aside.

Drain steak discarding marinade. Grill steak on the rack of an uncovered grill directly over medium coals turning once halfway through. For the last 5 minutes of grilling place the pineapple wedges across the grill rack beside the steak. Grill pineapple until heated through, turning once halfway through.

To serve, thinly slice the meat across the grain. Serve with pineapple wedges.

Makes 6 servings.

Steak Teriyaki with Grilled Pineapple
beef sirloin
dry mustard

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