NZ Woman's Weekly

Tenderising pineapple marinade

A few months ago you talked about cooking with kiwifruit. It came to mind when I saw a reference for steak with a tenderising pineapple marinade. Can you tell me how to do this?

The magic ingredient here is the citric acid in the pineapple juice. Try mixing about 3/4 cup pineapple juice with a tablespoon of olive oil, 3 tablespoons Worcestershire sauce and 2 teaspoons each of minced garlic and ginger. If it’s not sweet enough, add a little brown sugar, and if it’s not salty enough, add a teaspoon of dark soy sauce. Marinate overnight in the fridge – or even longer if there’s time – then fry the steak as usual.

If you have a burning cooking question for Simon, or want to share a hot tip of your own, email simongault@nzww.co.nz . To buy Simon’s favourite products online, visit souschef.co.nz.

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