INGREDIENTS

• 4 ea. Blackwell Angus® Striploin & Ribeye Steak (1 ½ inch thick or more)
• ½ cup Brown Sugar
• 1 cup Low Sodium Soy Sauce
• ¼ cup Apple Cider Vinegar
• 1-6 oz. Can Pineapple Juice
• 1 Tbsp. minced fresh garlic
• 1 Tbsp. minced fresh ginger

INSTRUCTIONS

1. To make marinade, place the brown sugar in a bowl and add the soy, vinegar, and pineapple juice. Mix, until the brown sugar has dissolved.
2. Add the minced garlic and ginger.
3. Place steaks in a resealable bag and pour the marinade over the steaks. Marinade the steaks for a minimum of 4 hours and a maximum of 24 hours. If marinating for 24 hours, make sure to remove from the marinade after that time as the steaks will become too soft and mealy texture.
4. Preheat outdoor grill to 450F.
5. Place steaks on clean and oiled grates and cooked to desired doneness.
6. Place on a plate and allow steak to rest for 5 minutes prior to serving.
7. TIPS: Make sure to remove from marinade after 24 hours as the pineapple will cause the steaks to become soft and mealy in texture. Keep a close eye on the ribeye’s while cooking as the marinade has a high sugar content and the outside of steak will burn if not properly attended.