• 30 ml (2 tbsp.) olive oil
• 30 ml (2 tbsp.) orange juice
• 2 cloves garlic, chopped
• 4 ml (3/4 tsp.) turmeric
• 1 pinch powdered cumin
• 500 ml (2 cups) fresh pineapple, diced
• Salt and ground pepper to taste
• 4 beef flank steaks cut from Canada AAA grade beef
• 80 ml (1/3 cup) honey
• 250 ml (1 cup) flatleaf parsley, stemmed
• 250 ml (1 cup) plain yogurt (at least 2% M.F.)

1. Combine the first 7 ingredients in a dish. Add meat and marinate in refrigerator for 8 to 12 hours. Remove meat and set aside marinade.
2. Pour marinade and honey in a pan over medium heat. Cook until pineapple pieces caramelize slightly, about 5 to 10 minutes. Add parsley and allow to cool for 10 minutes. Add yogurt and adjust seasoning. Cook steaks to desired doneness and serve with pineapple sauce.

Serves : 4 servings
Health info : Add a light, fruity note to your marinades by incorporating pieces of pineapple, kiwi or papaya. These fruits contain enzymes that can tenderize meat.