Grilled Steaks & Torch Bananas

This is backyard grilling with real flair: rib eye or sirloin steaks soaked in a soy sauce, pineapple juice, sherry, and curry marinade, grilled over charcoal, and served alongside foil-wrapped bananas brushed with honey butter and shredded coconut.

The marinade does double duty. Pineapple juice contains bromelain, a natural enzyme that breaks down proteins and tenderizes the meat during that three-hour soak. The soy sauce, ginger, garlic, and curry give the steaks a warm, aromatic crust that caramelizes beautifully over hot coals.

Scoring the fat edges every two inches prevents the steaks from curling on the grill. Fat contracts faster than muscle when it hits high heat, and without those cuts, the steak buckles and cooks unevenly.

Chef Tips

• Wait for the coals to develop an even coating of thick grey ash. Flames mean your steaks will char on the outside while staying raw inside.
• Use firm, ripe bananas. Overripe bananas turn to mush in the foil packets.
• The brandy flaming sauce is optional but spectacular. Warm the brandy, pour over the bananas at the table, and light carefully. Stand back.
• Lemon juice on the bananas prevents browning while they wait for the grill.

Variations

• Chicken swap: Use bone-in chicken thighs with the same marinade for a more budget-friendly option. Increase grill time.
• Rum bananas: Replace brandy with dark rum for a more Caribbean-style flambé.