HAWAIIAN STEAKS

2 (6-ounce each) strip steaks, trimmed
1/2 teaspoon freshly ground black pepper
2 tablespoons soy sauce (regular or low-sodium)
1 tablespoon honey
1 tablespoon water
1/2 teaspoon ground ginger
1 tablespoon olive oil
1 tablespoon unsalted butter, at room temperature
1 bell pepper, stemmed, cored, seeded, and cut into 1-inch pieces
1 (8 ounce) can pineapple chunks in juice, drained (about 1 cup)

Place a large sheet of plastic wrap on your work surface, lay the steaks on top of it about 4 inches apart, and cover with a second large sheet of plastic wrap. Pound the steaks to 1/2-inch thickness with the smooth side of a meat mallet or the bottom of a heavy saucepan. Remove the plastic wrap, season the steaks with pepper, and set aside.

Whisk the soy sauce, honey, water and ginger in a small bowl until smooth; set aside.

Heat a large skillet or saute pan over medium heat; add the olive oil and butter. Once the butter has melted, slip the steaks into the pan and cook for 3 minutes or until lightly browned. Turn and cook about 2 more minutes for rare, 3 for medium-rare or 4 for medium. Do not cook pounded steaks for longer periods or they will be tough. Cook the steaks one at a time if your skillet is not large enough to hold them both. Transfer the steaks to two dinner plates and tent with foil to keep warm.

Raise the heat under the pan to high; add the bell pepper and pineapple chunks. Cook for about 3 minutes or until the pepper begins to soften.

Stir in the prepared soy sauce mixture and bring to a simmer, scraping up any browned bits on the bottom of the pan. Cook for about 1 minute, until slightly reduced, then pour over the prepared steaks and serve.

Servings: 2
Source: Cooking for Two by Bruce Weinstein and Mark Scarbrough