1 cup cubed fresh pineapple with ¼ cup juice [1 cup drained pineapple plus
¼ cup juice
¼ cup minced cilantro
1 garlic clove
¼ teaspoon pepper
½ teaspoon salt
½ cup Tawny Port Wine
½ cup beef stock
Method
Process pineapple, juice, cilantro, garlic clove and pepper. Rub over steaks and set aside 5 minutes.
Place steaks on a hot skillet over medium high heat. Lightly brown on a grill or skillet for 2 minutes per side depending on doneness dessired. Remove from the pan.
Add port wine to deglaze the pan. Pour stock add beef if more cooking is needed and cook for 2 to 4 minutes more depending on doneness desired. Serve.
Chef Pachi
