Flank Steak Teriyaki


2 pounds beef flank steak
6 slices canned juice -pack pineapple
1/2 cup pineapple juice from canned pineapple
2 Tbs soy sauce
1/2 tsp ground ginger
1 Tbs dry sherry
1 Tbs brown sugar
1 tsp Worcestershire sauce
2 chicken bouillon cubes
1 1/2 cups boiling water
1 cup raw long-grain converted rice


Roll flank steak, tie and cut into 5 individual steaks. In shallow bowl, stir together pineapple juice, soy sauce, ginger, sherry, sugar, and Worcestershire sauce. Marinate steaks about 1 hour in soy mixture at room temperature.

Dissolve bouillon cubes in boiling water; combine with rice and 1/2 cup of soy mixture in crockpot. Top each steak with a pineapple ring, then place in crockpot.

Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.

See other recipes submitted by Chet Day