I knew pineapple would tenderize the meat. I didn't realize that such a little bit would start to dissolve the flipping flank steak! I have a delicious (bit of pineapple, coconut aminos, garlic) grilled flank steak with an absolutely creepy texture. It kills me! I have this funky, ropey and soft textured tasty meat.
I can't bear to throw it out. What could I sneak it into where the texture won't matter much? I'd do quesadillas but I'm trying so hard to avoid grains right now.
And can anyone give me some good guidelines for the next time I decided to throw a handful of fresh pineapple into a marinade?