Polynesian Grilled Steak and Pineapple

I'm always looking for new grilling recipes, and sometimes I find them buried under piles of my old recipes.  This is such a recipe.  I took what Cooking Light gave me and tweaked it, and added to it a bit, and came up with something that made me feel like I should be in the middle of the Pacific instead of the Mid-Atlantic.  I served it over rice, and with grilled asparagus, which I could put as a separate post (and maybe I will someday!). But for now, you can skewer asparagus into little "rafts" by laying four of them side by side, with their "heads" (the yummy end) up, and putting skewers through their "necks" and "knees," so to speak.  Then brush with oil (try sesame oil mixed with soy sauce and a bit of ginger for an Asian flavor!) and grill over low heat for a few minutes per side.  To Die For!

But now, on to the real recipe...

Polynesian Grilled Steak and Pineapple

Ingredients:
1 pineapple, skin and core removed and cut into 8 spears
1/3 cup soy sauce (I use the low-sodium, sometimes marked "lite")
1/4 cup thinly sliced green onions
1 T minced peeled fresh ginger
1 T honey
1 T minced garlic
1 1/2 pounds flank steak, skirt steak, or similar steak
Additional honey for drizzling, optional

Take one pineapple spear and puree it in either a blender or food processor.  Pour it into a bowl or large ziplock bag.  Add soy sauce, green onions, ginger, 1 T honey, and garlic.  Shake or stir until well mixed, then add steak.  Marinate for 1-4 hours, turning over half way through.

Prepare your grill and heat to medium high.  Remove steak from the bag but DON'T throw away the marinade.  Grill 3 minutes per side on medium-high heat, then 3 minutes per side on medium-low heat, pouring 1/3 of the remaining marinade on top of the steak each time you flip it.  Meanwhile, grill the pineapple spears over medium-low heat, turning every 3-4 minutes, until tender.  They will probably take a few minutes less to cook as the steak.  

Remove everything from the grill and arrange on a serving platter.  Drizzle honey over the pineapple, if desired.  Let the meat rest for 5-10 minutes before cutting across the grain into thin slices.  Serve over rice.
Serves 4-6.