Marinated grilled ranch steak

If you have time you can marinade these steaks for longer so they have time to soak up the flavours

Preparation: 10 mins
Cooking: 6 mins
Serves: 4

What you need:

4 lean ranch, thick flank, skirt or sirloin steaks
Salt and freshly milled black pepper
75ml/5tbsp fresh pineapple juice
10ml/2tsp allspice berries, crushed (a spice available at all good supermarkets)
25g/1oz dark brown sugar
2 medium onions, peeled and thinly sliced
15ml/1tbsp sunflower oil
30ml/2tbsp sherry
150ml/¼pint good, hot beef stock
15ml/1tbsp Worcestershire sauce

What you do:

Place the steaks in a shallow, non-metallic dish and season on both sides.
In a small bowl; mix together the pineapple juice, crushed berries and sugar. Pour over the steaks and add the onions. Cover and refrigerate for 40 minutes, turning once.
Remove the steaks from the marinade (reserving the marinade) and cook under a preheated moderate grill according to your preference. Transfer the steaks to a warm plate to rest.
To make the sauce from the marinade, heat the oil in a non-stick frying pan and cook the onions for 2-3 minutes. Add the reserved marinade mixture, sherry, stock and Worcestershire sauce. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add any meat juices from the steak plate to the sauce.
Serve the steaks and sauce with either creamy mash or cheesy pasta shapes and seasonal vegetables or a side salad.

Handy cook's tip:

If ranch or skirt steaks are not available use braising steak instead and marinate overnight before cooking

Quality Standard beef

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