1 pound pepper steak
1 cup pineapple juice
½ teaspoon cinnamon
½ teaspoon freshly ground pepper
Rinse pepper steak and pat dry. Place the pepper steak in a non-reactive dish or a Ziploc bag. Do not marinate in a foil pan. Pour pineapple juice over the steaks and allow it to marinate for 1-2 hours.
Remove the steaks from the juice and season with cinnamon and pepper. Discard the juice.
Heat your grill pan over medium-high heat until a drop of water sprinkled on it sizzles and disappears. Lower flame to medium and place the steaks in the pan. Cook 8-10 minutes or until “grill marks” appear on the meat. Flip steaks and continue cooking a few minutes longer. Steaks may still be slightly pink in the center—that’s fine. They will continue cooking after you have removed them form the grill due to residual heat. Don’t overcook pepper steak or it will be tough.
Serve with grilled pineapple and peppers, pouring pan juices over the meat and vegetables.