Best Pineapple Bbq Flank Steak For Slow Cooker Recipes

SLOW COOKER FLANK STEAK

Steps:

• Grease a 6 quart crockpot with cooking spray, then pour in olive oil. Set aside.
• In a medium sized bowl, whisk together brown sugar, chili powder, ranch mix, paprika, salt, and cayenne. This is our spice rub.
• Rub a few spoonfuls of the spice rub onto the steak to fully coat it.
• Place steak into the prepared crockpot, then sprinkle on remaining spice rub.
• Cover and cook on HIGH for 4 hours or LOW for 8 hours.
• Remove steak from the crockpot and use a sharp knife to slice it into strips against the grain (this will basically shred your steak, but will prevent it from creating long and stringy pieces).
• Serve as desired - on a bun, in a quesadilla, over mashed potatoes, on top of Mac and cheese, as nachos, etc. with a drizzle of homemade honey mustard sauce, if desired!

YUMMY PINEAPPLE BEEF STEAK MARINADE

Steps:

• Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl.
• Marinate the meat of your choice for 1 to 2 hours, and cook as desired.

SLOW-COOKED FLANK STEAK

Steps:

• In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.

SLOW COOKED PINEAPPLE

Steps:

• If using whole pineapple: Peel, quarter, and cut away the core from the pineapple. Discard the core. Cut each quarter in half lengthwise then slice 1/4-inch thick slices crosswise.
• Stir the pineapple together with the sugar, ginger, and cinnamon in a slow cooker. Cover and cook on HIGH for 4 hours, until the pineapple is very tender and slightly sweet.
• Serve warm with scoops of coconut ice cream on top. The compote keeps for up to a week tightly sealed in the refrigerator.

FLANK STEAK BARBECUE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
• Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
• While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.

CROCK POT SHREDDED BBQ BEEF (FLANK STEAK)

Steps:

• 1. pour water into crock pot add bbq sauce and stir to blend
• 2. rough chop onions into nice pieces..they will shrink during the cooking process (I used 3 large..next time i might add 1 more we love onions) add onions to mixture in crock pot
• 3. chop 3 fresh cloves of garlic or use 3 table spoons of pre chopped garlic and add to crockpot
• 4. add your flank steak to the pot and make sure the steak is covered by the bbq sauce/water mixture (you can add alittle more water if needed)
• 5. cook for 8 hrs on low stir..this will help the flank steak shred
• 6. I served ours over mashed potatoes and served with fresh green beans..for left overs I toasted some onion rolls with a little butter in the oven and made shredded bbq beef sandwiches

CROCK POT BARBECUE STEAK

Steps:

• Cut the beef on a diagonal, across the grain into slices 1" wide and place in the crock pot.
• In a small bowl, combine the remaining ingredients.
• Pour over the meat, and mix.
• Cover and cook on Low for 3 to 5 hours.

BBQ BAKED PINEAPPLE

Steps:

• Cut off crown from pineapple and discard.
• Without peeling, cut pineapple lengthwise into 6 wedges.
• Remove core from each piece.
• With serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind.
• Place each wedge on 12 inch square double sheet of foil.
• Drizzle with maple syrup, sprinkle with rum (if using) and dot with butter.
• Fold up foil, sealing loosely to leave room for steam.
• Cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly.
• Serve hot, topped with whipped cream or ice cream.

PINEAPPLE MARINATED FLANK STEAK

Steps:

• Place steak in a large zip-top plastic freezer bag.
• Combine 1 cup soy sauce, pineapple juice, and next 4 ingredients, stirring until sugar dissolves; pour over steak.
• Seal bag, and chill at least 1 hour or up to 8 hours, turning occasionally. Remove steak from marinade, discarding marinade.
• Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing; cut steak diagonally across the grain.

GRILLED PINEAPPLE FLANK STEAK

Steps:

• Prick steak on both sides with fork.
• Whisk together pineapple juice, soy sauce, brown sugar, and ginger. Pour over meat and marinate in the refrigerator for at least 4 hours or overnight.
• Grill to desired doneness. Cut diagonally into slices.