Marinated Grilled Ranch Steak Marinated Grilled Ranch Steak

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.

prep time
10 mins

cook time
10 minutes

4 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 4 lean ranch, thick flank, skirt or sirloin steaks
  • 5 tablespoons fresh pineapple juice
  • 2 teaspoons allspice berries, crushed (a spice available at all good supermarkets)
  • 25g dark brown sugar
  • 2 medium onions, peeled and thinly sliced
  • 1 tablespoons sunflower oil
  • 2 tablespoons sherry
  • 150ml good, hot beef stock
  • 1 tablespoons Worcestershire sauce


  1. Place the steaks in a shallow, non-metallic dish and season on both sides.
  2. 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.
  3. 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.
  4. 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.
  5. 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.