Soy Vay®

Prep

• 1.
  Arrange the steaks and pineapple slices in a shallow dish or resealable plastic container.
• 2.
  Pour the Island Teriyaki sauce over top and turn meat until evenly coated.
• 3.
  Cover and marinate it in the fridge for at least 3 hours, or up to 24 hours for a more robust flavor.
• 4.
  When meat is ready, discard any leftover marinade.
• 5.
  Prepare a charcoal grill for both direct and indirect cooking, placing the coals on one half of the grill.

Cook

• 1.
  Place the steak and pineapple slices directly over the coals and sear for a few minutes, until the outside starts to caramelize.
• 2.
  Remove the pineapple slices and set them to the side.
• 3.
  Move the steak to the indirect heat.
• 4.
  Cook to desired doneness, or until an internal temperature of at least 145ºF has been reached.
• 5.
  Let the steak rest for 5 minutes.
• 6.
  Top it with pineapple slices.
• 7.
  Serve hot.