The combination of beef and pineapple produces a very spicy taste. Especially tasty and tender, this meat is obtained if you squeeze fresh pineapple juice – then it will do its job of softening the meat fibers and enriching the steaks with a wonderful aroma faster and better.
4 thin-edge steaks of 220–250 gr each
2 cloves of garlic
salt, cayenne and freshly ground black pepper
vegetable oil for lubrication
2/3 cup sweet chili sauce
1/3 cup pineapple juice
2 tablespoons lime juice
zest of 1 lime
1/2 teaspoon ground zira or thyme
How to cook steak
Cut the garlic cloves in half and grate each steak on both sides. For the marinade, grind the zest of lime, mix with the rest of the ingredients, then fill them with meat and put in the refrigerator for 2 hours. Dry the steaks with paper towels and fry on a grill with vegetable oil on the grill or barbecue until the desired degree of readiness, about 4 minutes. on each side for medium frying. Then salt and pepper. Put the steaks for a few minutes in a warm place or cover with foil; they should rest. If you cook steaks in the oven, it is best to fry them first in a slightly greased frying pan with a heat-resistant handle until golden brown on both sides, and then rearrange in the oven preheated to 180 ° C to the desired degree of frying, for 5-15 minutes.
Sauce – If you make the marinade in double volume, then the portion remaining after cooking can be used as a sauce, after boiling it and adding salt and brown sugar to it to taste.