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Grilled Steak and Marinade

A simple grilled rib-eye steak with a bright pineapple-lemon marinade.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 4 8-ounce rib-eye steaks about 8 oz each
  • 1/4 cup lemon juice
  • 1/3 cup pineapple juice
  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh oregano
  • 1/4 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 tablespoons parsley chopped
  • salt and pepper to taste

Instructions

  • In a large bowl, whisk together lemon juice, pineapple juice, olive oil, Worcestershire sauce, honey, chopped rosemary, oregano, chili powder, garlic powder, and chopped parsley until blended.
  • Season the steaks with salt and pepper on both sides.
  • Place the steaks in a large zip-top bag or a shallow container and pour the marinade over them, turning to coat all sides; remove excess air and seal the bag if using.
  • Chill the steaks in the refrigerator for at least 30 minutes and up to a few hours to marinate.
  • Preheat a grill or grill pan to medium-high heat and lightly oil the grates or pan.
  • Use tongs to place the steaks on the preheated grill and cook to desired doneness, flipping once. Use a meat thermometer: rare <130°F, medium-rare 130°F, medium 135°F, medium-well 150°F, well-done 160°F.
  • Remove the steaks from the grill and let rest for 5 minutes before serving.

Equipment

  • Large Bowl
  • Measuring Cups and Spoons
  • zip-top bag or resealable container
  • Grill or Grill Pan
  • Tongs
  • Meat Thermometer

Notes

  • Marinate at least 30 minutes for best flavor.
  • Do not marinate too long if using acidic juices or steaks may become mushy.
  • Use a meat thermometer for accurate doneness.
  • Let steaks rest 5 minutes before slicing.