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This recipe can easily be doubled to feed a crowd. Grill the meat along with the pineapple and jalapeños for the salsa, then chop and assemble salsa while the steak rests.
1 (2-pound) London broil
1 cup Telma Teriyaki Sauce
1/2 cup pineapple juice
4 (1/2- inch) cored pineapple rings
2 jalapeños
1 tablespoon oil, such as Gefen Canola Oil
3 minced scallions
zest and juice of 1 lime
1 tablespoon Gefen Honey
Add London broil to a Ziploc bag with teriyaki sauce and pineapple juice. Let marinate for at least one hour and up to 24 hours.
Preheat grill to high heat. Grill London broil, covered, for seven minutes. Flip London broil and grill for another five to six minutes. Let rest.
Slice and serve with charred pineapple relish.
Preheat grill to high.
Drizzle pineapple rings and jalapeños with oil. Grill for five to six minutes, then flip and grill for another two to three minutes, until charred on all sides.
Chop the pineapple and jalapeños and mix with minced scallions, the zest of lime and honey.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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