Averie Cooks

-1 Pineapple Teriyaki Sauce - Add the olive oil, garlic, and ginger to a medium saucepan and cook over medium heat for 1 minute.
-1 Add the crushed pineapple and juice from the can, soy sauce, 1/2 cup water, vinegar, brown sugar, honey, sesame oil, red pepper flakes, and cook for 5 minutes.
-1 To a small bowl, mix together the cornstarch and 1 tablespoon water to make a slurry.
-1 Slowly pour the slurry into the saucepan, while whisking constantly for 1 minute.
-1 Let the sauce simmer uncovered for 10 minutes, or until sufficiently thickened (it will thicken up more as it cools), and remove it from the heat; set aside. As sauce simmers, prep the steak.
-1 Steak - Meanwhile, pat the steak tips with paper towels, and season with salt and pepper.
-1 Add the steak to a hot, lightly oiled, heavy-bottomed skillet and cook for 2 minutes on each side to get a nice sear. You want the temperature on a kitchen thermometer to read 140 degrees for medium-rare.
-1 Remove the steak from the heat, pour half of the pineapple teriyaki sauce over the tips, and stir to coat. Reserve the other half of the sauce for another recipe. Sauce will keep airtight in the fridge for at least 2 weeks.
-1 Optionally garnish the steak tips with sesame seeds, scallions, and serve with rice, vegetables, or a salad. Steak tips will keep airtight in the fridge for up to 5 days.