Planning an outdoor party or just want to have a great steak meal off the grill? This tasty teriyaki steak recipe is sure to delight family and friends time and again. Cut back on prep time by preparing this the night before and have everything ready to go once you fire up the grill. Be warned though, your neighbors may be jealous when the great teriyaki and pineapple smell hits them!

Prep time: 25 minutes

Marinate time: 6 to 24 hours

Grill time: 8 minutes

Ingredients:

1 pound boneless beef sirloin steak cut 1 inch thick

1/3 cup soy sauce

2 tablespoons dry sherry or orange juice

1 tablespoon molasses

1-1/2 teaspoons grated ginger root

1 teaspoon dry mustard

1 clove garlic, minced

1 small fresh pineapple

Instructions:

Trim fat from meat. Place meat in plastic bag in a shallow dish. For marinade, stir together soy sauce, sherry or orange juice, molasses, ginger root, mustard and garlic. Pour over steak and close bag tightly. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

Use a sharp knife to cut the bottom and top off the pineapple. Peel pineapple and remove eyes. Cut into quarters and core. Cut each quarter lengthwise into 3 wedges and set aside.

Drain steak, discarding the marinade. Grill steak on the rack of an uncovered grill directly over medium coals to desired doneness, turning once half way through. (As a guide, allow 8 to 12 minutes for medium rare, 12 to 15 minutes for medium or longer for more done, avoiding overcooking.) For the last 5 minutes of grilling, place pineapple wedges across the grill rack beside the steak. Grill pineapple until heated through, turning once half way through.

To serve, thinly slice steak across the grain and serve with pineapple wedges. This recipe makes 6 servings.

For indirect grilling

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