1/4 cup chopped chives or thinly sliced green onions
1 tablespoon peeled and minced fresh ginger
1 clove garlic, minced
1 to 1 1/2 pounds flank steak (allow about 3 ounces per person)
Oil or cooking spray for grate
Instructions
In a gallon-sized zip-top plastic bag, place the pineapple juice, soy sauce or coconut aminos, chives or green onions, ginger, and garlic. Add steak (frozen if you wish) to bag. Seal and place in a bowl, dish, or in your camp cooler and marinate for at least 3 hours, turning once if possible.
Heat grill to high.
Remove steak from bag, reserving marinade. Coat or spray grate with oil. Grill 16 to 20 minutes or to desired doneness, turning a few times and basting with reserved marinade.
Let stand 10 minutes before slicing. Slice thinly across the grain.
For a make-ahead meal, freeze meat and marinade in the bag. Defrost in refrigerator before grilling.