Sweet and sour BBQ with Pineapple salsa
For the Pineapple whisky glaze, mix all ingredients and simmer for a pot for about 4 minutes. Allow to cool.
Place the meat in a room temperature hour before grilling.
Prepare glaze and pineapple salsa in advance.
Brush the meat slices with glaze and grill over medium heat. Brush with glaze meantime. Salt and Pepper.
Serve with potato wedges.
- 2dl Cumberland sauce
- 1 can Del Monte® Crushed Pineapple
- 3 tbsp smoky whisky
- 400g beef, for example sirloin steak or entrecôte
- Salt and pepper