1.25poundNew York Strip Steak(about 1.5 inches thick)
2largebell peppers, cubed
2cupsfresh pineapple, cubed
1 largeonion, cut into thick wedges
cilantro or chives
Hawaiian Steak Sauce
In a saucepan or skillet, combine garlic, ginger, rice wine vinegar, soy sauce, brown sugar, pepper flakes and 6 oz of the pineapple juice.
Bring to a simmer and cook until the sauce begins to thicken, about 10-15 minutes.
In a small bowl, stir together the cornstarch and remaining pineapple juice and add it to the pan while stirring constantly.
Bring to a gentle boil, cooking until the sauce is thick.
Season with pepper to taste.
Sheet Pan Dinner
Preheat oven to 375F
Lightly oil a sheet pan and place the steak in the middle.
Place the veggies and pineapple around the steak and baste everything with the Hawaiian sauce.
Bake in the top of the oven until steak reaches 130F, about 20-25 minutes.
Place steak on a cutting board and cover with foil.
Return the veggies to the oven and bake another 10 minutes.
After the veggies are done, thinly slice steak, garnish with herbs and serve with rice.
The sauce can be made ahead and stored in the refrigerator up to one week or up to 3 months in the freezer. One sauce recipe makes about one cup of sauce.
I recommend against using frozen pineapple, as it tends to get watery upon thawing. 2 cups is about half a pineapple, so I find it most economical to buy a whole pineapple and use half for this recipe and freeze the rest for Pineapple Orange Creamsicle Smoothies.