South Pacific Grilled Steak

South Pacific Grilled Steak
Servings: 4 Prep 6 mins Grill 11 mins


  • 1 cored fresh pineapple (20 oz) from produce department (reserve any juice in container)
  • 1/4 cup pineapple or orange juice
  • 4 pieces beef fillet (5 to 6 oz each)
  • 1 teaspoon salt
  • 1 each green, red and orange or yellow sweet pepper, sliced alongside core into 4 flat pieces
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons cornstarch
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper

Make It

1. Heat grill to medium-high. Slice pineapple into 8 rings; pour juice from container into a measuring cup. Add enough pineapple or orange juice to equal 1/3 cup. Set aside.

2. Season beef on all sides with 1/2 tsp of the salt. Coat pineapple and sweet pepper pieces with nonstick cooking spray and season with 1/4 tsp of the salt.

3. In a small saucepan, whisk together pineapple juice, 1/4 cup water, the brown sugar, olive oil, ginger, cornstarch, crushed red pepper, remaining 1/4 tsp salt and the black pepper. Bring to a boil over high heat; simmer 1 minute.

4. Add fillets and pineapple slices to grill, then cover. Grill 3 minutes; uncover, turn over and grill another 3 minutes or until desired doneness. Let beef and pineapple rest 5 minutes. Meanwhile, grill peppers, covered, 5 minutes. Uncover, flip over and grill an additional 3 minutes.

5. Divide pineapple rings among 4 plates. Top each with 3 pepper pieces (one of each color) and a fillet. Drizzle pineapple glaze over beef and serve.


Club Scene
  • Trim costs without sacrificing quality by buying a whole tenderloin at your local club store. Cut into individual fillets and freeze until needed.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 499, Fat, total (g): 17, chol. (mg): 134, sat. fat (g): 6, carb. (g): 36, fiber (g): 4, pro. (g): 51, sodium (mg): 690, Percent Daily Values are based on a 2,000 calorie diet.