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Hawaiian style Halal Ribeye Steak

Try this simple and easy flavourful Hawaiian inspired steak marinade. The pineapple juice makes the halal rib eye very tender and juicy with a zesty and fresh after taste.

Image courtesy - Eva Kolenko (http://www.bonappetit.com/recipe/hawaiian-rib-eye-steak)

Steak Marinade

2 cups pineapple juice
½ cup soy sauce
½ cup sugar
5 tablespoons apple cider vinegar
2 teaspoons olive oil
⅓ cup chopped white onion
1 1-inch piece ginger, peeled, finely chopped
4 x 8oz Halalnivore Halal rib eye steaks

Butter

4 tablespoons unsalted butter, room temperature
2 teaspoons olive oil
Kosher salt

Steak Preparation

Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.

Pro tip - Marinade your steaks for upto 3 days before for added flavour. Keep the steak chilled.

Butter preparation

Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Put the butter on the centre of a baking sheet and roll into a cylinder. Put in the fridge for atleast an 1 hour until it is firm to touch.

Method

Heat your skillet until it is lightly smoking. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning atleast twice, until steaks are well browned and beginning to char around edges, about 4 minutes. Turn the heat down to about half, and continue to cook for about 4 minutes on each side.
Plate your steak and slice butter into ¼"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

Pro tip - You can make the butter ahead of time and freeze it for use later.

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