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South Pacific Grilled Steak

South Pacific Grilled Steak

Nutrition Facts
  • cal. (kcal) 499
  • Makes: 4 servings
  • Prep: 6 mins
  • Grill: 11 mins
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  • 1 cored fresh pineapple (20 oz) from produce department (reserve any juice in container)
  • 1/4 cup pineapple or orange juice
  • 4 pieces beef fillet (5 to 6 oz each)
  • 1 teaspoon salt
  • 1 each green, red and orange or yellow sweet pepper, sliced alongside core into 4 flat pieces
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons cornstarch
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper


  1. Heat grill to medium-high. Slice pineapple into 8 rings; pour juice from container into a measuring cup. Add enough pineapple or orange juice to equal 1/3 cup. Set aside.
  2. Season beef on all sides with 1/2 tsp of the salt. Coat pineapple and sweet pepper pieces with nonstick cooking spray and season with 1/4 tsp of the salt.
  3. In a small saucepan, whisk together pineapple juice, 1/4 cup water, the brown sugar, olive oil, ginger, cornstarch, crushed red pepper, remaining 1/4 tsp salt and the black pepper. Bring to a boil over high heat; simmer 1 minute.
  4. Add fillets and pineapple slices to grill, then cover. Grill 3 minutes; uncover, turn over and grill another 3 minutes or until desired doneness. Let beef and pineapple rest 5 minutes. Meanwhile, grill peppers, covered, 5 minutes. Uncover, flip over and grill an additional 3 minutes.
  5. Divide pineapple rings among 4 plates. Top each with 3 pepper pieces (one of each color) and a fillet. Drizzle pineapple glaze over beef and serve.


  • Club Scene Trim costs without sacrificing quality by buying a whole tenderloin at your local club store. Cut into individual fillets and freeze until needed.

Nutrition Information for South Pacific Grilled Steak

Servings Per Recipe: 4
PER SERVING: 499 cal., 17 g total fat (6 g sat. fat), 134 mg chol., 690 mg sodium, 36 g carb. (4 g fiber), 51 g pro.

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