Grilled Hawaiian Ribeye Steaks Recipe

Name: Grilled Hawaiian Ribeye Steaks (Meat)
Prep time: 15 min
Cook time: 10 min
Total time: 65 min
Yield: 6
Ingredients: 4 10- to 12-ounce (284- to 340-gm) boneless ribeye steaks, (about 2.5 to 3 pounds, or 1.13 to 1.36 kg total); 1/2 cup (120 ml) plus 2 tablespoons pineapple juice; 2 tablespoons reduced sodium soy sauce (preferably tamari); 2 tablespoons apple cider vinegar; 1 tablespoon brown sugar; 2 large cloves garlic, peeled, smashed, and finely chopped; 1 1/2 teaspoons grated fresh ginger

Prep: 15 mins

Cook: 10 mins

Marinate: 40 mins

Total: 65 mins

Servings: 4 to 6 servings

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Marinated in a delectable mix of pineapple juice, fresh ginger, garlic, and tamari soy sauce, these amazing grilled steaks are tender, juicy, and downright delicious.

The recipe calls for rib-eye steaks, but feel free to experiment with poultry, fish, extra-firm tofu—even veggies. Whatever you choose, you'll be treating your taste buds to a tropical vacation, right in your own backyard.

Tip: If you're cooking for a crowd, the marinade is easily doubled. The pineapple juice and vinegar in the marinade does a great job of tenderizing the steaks in a fairly short period of time, but the longer the meat marinates, the more flavorful it becomes.

Make It a Meal: For easy summer entertaining, think do-ahead salads and sides. Complement the steaks with a big green salad, this gorgeously colorful Rainbow Slaw, corn on the cob, and this toothsome Farro Salad with Spice Roasted Chickpeas and Cauliflower. Serve up a seasonal Cherry Pie with Oat Streusel for dessert.

4 (10- to 12-ounce) boneless rib-eye steaks, about 2 1/2 to 3 pounds
1/2 cup plus 2 tablespoons pineapple juice
2 tablespoons reduced sodium soy sauce, preferably tamari
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
2 large cloves garlic, smashed, and finely chopped
1 1/2 teaspoons grated fresh ginger

Place the steaks in a single layer in a deep, nonreactive dish. Or if you're short on refrigerator space, divide them between a couple of gallon-sized plastic freezer bags.
In a large liquid measuring cup, whisk together the pineapple juice, soy sauce, apple cider vinegar, brown sugar, garlic, and ginger.
Pour the marinade over the steaks, making sure the meat is coated on all sides.
Cover and refrigerate for at least 40 minutes, or overnight. (If you're marinating the steaks in Ziploc-style bags, squeeze out as much excess air as possible before sealing the bags).
Preheat the grill and oil the grate. Remove the steaks from the marinade, and place on the grill. Discard any excess marinade.
Grill the steaks to your desired level of doneness. (Cooking times will vary based on the thickness of the steaks, and the heat of your grill, but figure about 5 minutes per side for a 1- to 1 1/2-inch steak cooked to medium.) If you're a grilling newbie, or just want tips for grilling up perfect steaks, check out BBQ & Grilling Expert Derrick Riches' step-by-step tutorial.
When the steaks are done, transfer them to a platter and serve. Enjoy.

Nutrition Facts (per serving)
641	Calories
43g	Fat
6g	Carbs
57g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	641
% Daily Value*
Total Fat 43g	55%
Saturated Fat 19g	96%
Cholesterol 177mg	59%
Sodium 496mg	22%
Total Carbohydrate 6g	2%
Dietary Fiber 0g	0%
Total Sugars 4g
Protein 57g
Vitamin C 12mg	59%
Calcium 36mg	3%
Iron 6mg	31%
Potassium 702mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.