Tropical Kiwi-Pineapple Grilled Steak Extravaganza
This delightful tropical steak recipe brings the flavors of Hawaii to your table. Marinated in a refreshing blend of kiwi, lime, and pineapple, the tender flat iron steaks are grilled to perfection. Accompanied by a fragrant shiitake and sweet pepper fried rice and a tangy pineapple-plum chutney, this dish is crafted for large gatherings and offers an exquisite, balanced taste that transports you to an island paradise. Each component can be made individually, allowing you to savor a variety of dishes or experience them together for a flavor-packed feast.
24
Servings
600
Calories
18
Ingredients
Ingredients
Kiwi fruits
10 (peeled and pureed)
Fresh lime juice
1 1/2 cups (none)
Pineapple juice
1 1/2 cups (none)
Honey
3/4 cup (none)
Garlic
3 ounces (minced)
Light soy sauce
6 tablespoons (none)
Worcestershire sauce
6 tablespoons (none)
Salt
2 tablespoons (none)
Fresh thyme
2 tablespoons (chopped)
Pepper
1 tablespoon (none)
Bay leaves
24 (crumbled)
Flat iron steaks
24 (8 ounce each) (cut 1 inch thick)
Pineapple-Plum Chutney
3 3/4 cups (recipe #290686)
Shiitake-And-Sweet Pepper Fried Rice
48 cups (recipe #290685)
Cilantro
1/4 cup per serving (none)
Green onions
1 teaspoon per serving (chopped)
Sesame seeds
1/2 teaspoon per serving (none)
Kiwi slices
2 per serving (fresh)
Instructions
1
1. Prepare the marinade: In a large non-reactive container, combine the pureed kiwi, fresh lime juice, pineapple juice, honey, minced garlic, light soy sauce, Worcestershire sauce, salt, chopped fresh thyme, pepper, and crumbled bay leaves. Mix well to combine.
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2. Marinate the steaks: Place the flat iron steaks in the marinade, ensuring they are well-coated. Cover the container and refrigerate for at least 20 minutes, but no more than 2 hours, for optimal flavor absorption. Turn the steaks halfway through the marination time to ensure even coating.
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3. While the steaks are marinating, prepare the Shiitake-And-Sweet Pepper Fried Rice (Recipe #290685) and the Pineapple-Plum Chutney (Recipe #290686) according to their respective recipes.
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4. Preheat your grill to medium-high heat. Once heated, grill each steak to your preferred doneness, ideally medium rare for a tender and juicy result. Allow the steaks to rest briefly before slicing.
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5. Slice each steak into 1/2-inch thick slices. In a large sauté pan, heat 2 cups of the Shiitake-And-Sweet Pepper Fried Rice per serving until warmed through.
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6. To assemble, mound the heated fried rice in the center of each serving plate. Arrange the sliced steak around the rice.
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7. Garnish each plate of rice with 1/4 cup of cilantro. Drizzle 2 1/2 tablespoons of Pineapple-Plum Chutney over the arranged steak slices.
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8. Finish with 1 teaspoon of chopped green onions, 1/2 teaspoon of sesame seeds, and 2 slices of fresh kiwi per serving as a garnish.
Nutrition Information
40 grams
Fat
45 grams
Carbs
40 grams
Protein
10 grams
Fiber
25 grams
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called the Tropical Kiwi-Pineapple Grilled Steak Extravaganza.
How many people does this recipe serve?
This recipe is designed for a large gathering and serves 24 people.
What are the primary tropical flavors in this dish?
The primary tropical flavors include kiwi, lime, and pineapple.
What type of meat is used in this recipe?
The recipe uses 24 eight-ounce flat iron steaks, cut 1 inch thick.
How long should the steaks marinate?
The steaks should marinate for at least 20 minutes, but no more than 2 hours for optimal flavor.
What ingredients are used to make the steak marinade?
The marinade consists of pureed kiwi, lime juice, pineapple juice, honey, garlic, light soy sauce, Worcestershire sauce, salt, fresh thyme, pepper, and bay leaves.
What side dish is served with the Tropical Kiwi-Pineapple Grilled Steak?
It is served with Shiitake-And-Sweet Pepper Fried Rice.
What type of chutney accompanies the steak?
The dish is served with a tangy Pineapple-Plum Chutney.
How should the steaks be grilled for the best results?
The steaks should be grilled over medium-high heat, ideally to a medium-rare doneness for tenderness and juiciness.
What is the recommended thickness for slicing the steak after grilling?
The steaks should be sliced into 1/2-inch thick slices.
How much fried rice is served per person?
Each serving includes 2 cups of the Shiitake-And-Sweet Pepper Fried Rice.
What garnishes are used for this dish?
Garnishes include fresh cilantro, chopped green onions, sesame seeds, and fresh kiwi slices.
How many calories are in one serving of this steak extravaganza?
Each serving contains 600 calories.
What is the protein content per serving?
Each serving provides 40 grams of protein.
How much fat is in each serving?
Each serving contains 40 grams of fat.
What is the carbohydrate count for this recipe?
There are 45 grams of carbohydrates per serving.
How much sugar is in each serving?
There are 25 grams of sugar per serving.
How much fiber does a serving provide?
Each serving provides 10 grams of fiber.
Are the components of this dish able to be made individually?
Yes, each component can be made individually, allowing you to savor various dishes or experience them together.
What tags are associated with this recipe?
Tags include grilled, steak, Hawaiian, summer, tropical, party, kiwi, pineapple, chutney, fried rice, and barbecue.
How many kiwi fruits are needed for the marinade?
You will need 10 kiwi fruits that have been peeled and pureed.
What amount of honey is required for the marinade?
The recipe calls for 3/4 cup of honey.
How much garlic is used in the steak marinade?
The recipe uses 3 ounces of minced garlic.
Is it necessary to turn the steaks while marinating?
Yes, you should turn the steaks halfway through the marination time to ensure an even coating.
What kind of container should be used for the marinade?
A large non-reactive container should be used for preparing the marinade.
How much Pineapple-Plum Chutney is drizzled over each serving?
Each serving receives 2 1/2 tablespoons of the Pineapple-Plum Chutney.
What temperature should the grill be set to?
The grill should be preheated to medium-high heat.
How much cilantro is recommended for garnish?
The recipe suggests 1/4 cup of cilantro per serving plate.
What are the preparation requirements for the bay leaves?
The 24 bay leaves used in the marinade should be crumbled.
How many fresh kiwi slices are used to garnish each plate?
Each plate is finished with 2 slices of fresh kiwi as a garnish.