Ingredients:
1/4 Cup Of Bacardi Superior Light Rum
1/2 Cup Of Annie Chun's Teriyaki Sauce
1/2 Cup Of Crushed Fresh Pineapple Chunks
1/8 Cup Of Firmly Packed Brown Sugar
3 Tablespoons Of Freshly Squeezed Lemon Juice
1 Teaspoon Of Coarse Ground Black Pepper
1 Teaspoon Of Crushed Red Pepper Flakes
1/2 Cup Of Spanish Extra Virgin Olive Oil
1/2 Teaspoon Of Garlic Powder
1 Medium Size Sliced Vidalia Onion
Information:
Serving Size 6
91 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
This fine Bacardi Superior Light rum marinade for steak recipe was sent in to us for publishing by Mark from Hunter Creek Oregon. To commence the preparation process, please take out a medium size sealable mixing bowl. Next add into the bowl the Bacardi superior light rum, teriyaki sauce, crushed pineapple chunks, brown sugar, freshly squeezed lemon juice, coarse ground black pepper, crushed red pepper flakes, Spanish extra virgin olive oil, garlic powder, and sliced Vidalia onion. Moving along next beat the contents together using a whisk, making sure that all of your brown sugar has fully dissolved. With the marinade evenly mixed, seal a lid on the bowl, and then place it into the refrigerator to chill for an hour. It's important to chill your marinade before using it, as this will allow the marinade to flavor blend without any interference from your meat steaks.
