Do you want to treat your Valentine to a nice meal this Thursday? Steak is always a good choice! Plus, nothing says true love like standing outside by the grill in frigid temperatures. And we all know that the way to a man’s (or any decent woman’s) heart, is through the tummy.
Admittedly, this dish does seem a bit summery…with its pineapple, corn on the cob, and cold, refreshing pasta salad, it would be the perfect menu for a warm summer night barbecue. However, there’s no rule that says you can’t enjoy these delicious dishes in the colder months too (see previous comment about true love and grilling in the cold). My hubby and I enjoyed this tasty meal this past weekend, when we had a surprising rise in temperatures. Saturday was a beautiful, cloudless 72 degree delight! And then it quickly plummeted back down to a rainy 47 degrees. Boo.
Anyways, if you’re unsure about what to cook this Valentine’s Day, you can’t go wrong with a steak. And the combination of teriyaki sauce and pineapple is AWESOME! Seriously, it’s like one shouldn’t even exist without the other. If you’re interested in other Valentine’s Day Recipe Ideas, I’ll be posting some tomorrow!
- 4 10-oz. sirloin steaks
- 2 c Lawry's Teriyaki Marinade
- 4 pineapple slices
- Use a fork to poke hols in the steaks; marinate in 1 1/2 cups of teriyaki sauce. Refrigerate for at least 30 minutes, but the longer the better.
- Preheat grill.
- Grill steaks on high heat for about 3 minutes per side to sear the outside. Then turn heat to low and grill for about 8 more minutes per side, or until they reach desired doneness. Brush on remaining 1/2 cup of sauce as you grill.
- Top with pineapple slices.