Teriyaki Steak with Grilled Pineapple

Serves 6

INGREDIENTS

3 (24 oz.) T-Bone Steaks*

1 cup Teriyaki marinade

Vegetable oil cooking spray

Six 1 1/2- to 2-inch-thick fresh or canned and drained pineapple rings

Canola oil

1/4 cup brown sugar

* You can substitute 3 22-ounce USDA Prime Porterhouse Steaks or 3 24-ounce American Wagyu Porterhouse Steaks for the T-Bone Steaks.

DIRECTIONS

1. Put the steaks in a shallow glass or ceramic dish and pour the marinade over the meat, turning several times to coat. Cover and marinate at room temperature for 30 minutes or refrigerate for as long as 2 hours. Turn the meat once or twice.

2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

3. Lift the steaks from the marinade. Discard the marinade. Grill the steaks for 10 to 12 minutes. Turn and grill for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.

4. Meanwhile, brush the pineapple slices on both sides with a little canola oil and sprinkle each one with about 2 teaspoons of brown sugar. Lay sugared side down on the outer edge of the grill, away from the hottest heat. Grill for about 7 minutes, turn, and grill for 6 or 7 minutes longer, or until lightly browned and tender. Serve set on top or alongside the steak.

Teriyaki Marinade

INGREDIENTS

1/2 cup low-sodium soy sauce

1/2 cup dry sherry

1/3 cup canola oil

6 tablespoons rice wine vinegar

1 tablespoon sesame oil

1/4 cup firmly packed light or dark brown sugar

2 tablespoons chopped fresh ginger

4 scallions, sliced

2 cloves garlic, minced

DIRECTIONS

Combine the soy sauce, sherry, canola oil, vinegar, sesame oil, and sugar in a glass or ceramic bowl and whisk until the sugar dissolves. Add the ginger, scallions, and garlic and stir gently. Use according to the recipe, or cover and refrigerate for as long as 2 days.