Grilled Steak and Pineapple Wraps
Grilled Steak and Pineapple Wraps

Preparation time 30 minutes

Total time: 8 hours 46 minutes

Serves 4

Ingredients

  1. 177 ml (¾ cup) VH® Pineapple Sauce
  2. 125 ml (½ cup) VH® Soya Sauce
  3. 60 ml (¼ cup) Vegetable oil
  4. 2 g (1 tsp.) Grated fresh ginger, grated or finely minced
  5. 2 Cloves garlic, grated or finely minced
  6. 10 ml (2 tsp.) Sambal Oelek (red chili paste)
  7. 454 g (1 lb) Beef strips
  8. 1,5 g (¼ tsp.) Kosher salt
  9. 0,5 g (1/8 tsp.) Freshly cracked black pepper
  10. 1 Green bell pepper, seeded and cut into quarters
  11. 1 Red bell pepper, seeded and cut into quarters
  12. 1 Medium onion, sliced into 1/4-inch (0.6 cm) thick slices
  13. 4 Slices fresh pineapple, 1/4-inch (0.6 cm) thick, peeled
  14. 8 Flour tortillas (6 inch/15 cm), warmed
  15. Optional Fresh chopped cilantro

Directions

  1. Combine pineapple sauce, soya sauce, oil, garlic, ginger and chili paste; reserve ½ cup (125 mL) of marinade for grilling. Place steak in resealable food storage bag and add remaining marinade. Refrigerate 3 to 4 hours.
  2. Preheat grill for medium heat. Season steak with salt and pepper. Add steak to grill; cook 7 minutes
  3. Turn steak and cook 5 minutes or to desired doneness. Brush peppers, onion slices and pineapple with reserved marinade. Add to grill, cook about 4 minutes per side or until tender. Baste with reserved marinade as desired. Remove from grill; let steak stand 5 minutes, covered.
  4. Cut steak, peppers, onions and pineapple into thin slices. Slice steak against the grain when cutting; remove the core from pineapple if desired. Divide steak, peppers, onion and pineapple evenly between tortillas. Garnish with chopped cilantro if desired; serve.

chef’s secret

Alternatively, bake chicken in the oven. Double the recipe for leftovers.

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