Pineapple, Rum and Ginger Steak Marinade
This steak marinade provides a nice sweet flavor from the brown sugar coupled with the robust earthiness of the rum and soy sauce. It works beautifully on all cuts of steak, but the recipe can be doubled and used on roasts as well. This marinade can be served as a side sauce. See notes for directions.Print Pin Rate
Servings: 2 Cups
- 1 cup pineapple juice
- 1/2 cup dark rum
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1 small shallot, minced
- 1 1/2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1-2 teaspoons Asian chili sauce
- 1/2-1 teaspoon salt
- 1/4 teaspoon white pepper
- 4-6 mint leaves, finely chopped (optional)
- Combine all marinade ingredients in a medium bowl. Taste for salt and sugar content and adjust accordingly. Let mixture stand for 10 minutes to let the flavors marry. Use as directed.
- This recipe makes enough marinade for 6 small steaks, 4 medium steaks, and 2-3 large flat steaks. Double recipe for beef roasts weighing more than 4 pounds.
- If making ahead of time, store in an air tight container for up to 5 days after preparation. Discard any marinade that has come into contact with raw meat.
Photo by: mtoome/Depositphotos Sauce: Love the flavor and want it mixture as a side sauce. Simply double the recipe and split in half. Use half of it as a marinade, and place half into a saucepan. Bring mixture to a quick boil, reduce heat to low and let it simmer for 3-5 minutes, stirring often. Watch for burning. Sauce should coat a back of a spoon but remain a little runny. If you'd like it thicker, bring heat back up to medium high, combine 2 teaspoons of cornstarch, with 1 tablespoon of water, and carefully whisk in. Let mixture bubble for 1-2 minutes, until thickened. Remove from heat, give it a good stir, cover and keep warm. Serve on the side. Dietary: Yes, you can make this recipe gluten free friendly. Some Asian chili sauces are gluten free! Use a low sodium tamari or gluten free soy sauce to replace wheat containing soy sauces.