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Marinated Grilled Ranch Steak

Using a different cut of beef such as ranch, thick flank or skirt marinated with pineapple and allspice makes a steak supper with a difference.

  • 4
  • 16 mins


  • 4 lean ranch, thick flank, skirt or sirloin steaks
  • Salt and freshly milled black pepper
  • 75ml/5tbsp fresh pineapple juice
  • 10ml/2tsp allspice berries, crushed (a spice available at all good supermarkets)
  • 25g/1oz dark brown sugar
  • 2 medium onions, peeled and thinly sliced
  • 15ml/1tbsp sunflower oil
  • 30ml/2tbsp sherry
  • 150ml/¼pint good, hot beef stock
  • 15ml/1tbsp Worcestershire sauce


Place the steaks in a shallow, non-metallic dish and season on both sides.

In a small bowl; mix together the pineapple juice, crushed berries and sugar. Pour over the steaks and add the onions. Cover and refrigerate for 40 minutes, or overnight, if time allows, turning once.

Remove the steaks from the marinade (reserving the marinade) and cook under a preheated moderate grill according to your preference. Transfer the steaks to a warm plate to rest.

To make the sauce from the marinade, heat the oil in a non-stick frying pan and cook the onions for 2-3 minutes. Add the reserved marinade mixture, sherry, stock and Worcestershire sauce. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add any meat juices from the steak plate to the sauce.

Serve the steaks and sauce with either creamy mash or cheesy pasta shapes and seasonal vegetables or a side salad.


If ranch or skirt steaks are not available use braising steak instead and marinate overnight before cooking.

Images courtesy of AHDB.

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