Marinated grilled flank steak with charred pineapple jalapeño salsa

Chop a few cloves of garlic.

To the olive oil add the garlic, soy, Worcestershire, cider vinegar, lemon juice, the dry spices and the brown sugar; whisk to combine.

Marinate the flank steak in a container just big enough to hold it so it stays submerged; spoon marinade over the top periodically.

Cover and marinate 2 to 3 hours, no longer than about 6 hours because of the acid.

Grill thick slices of peeled pineapple, red onion, jalapenos and limes over a really hot grill until well charred.

Take the steak out of the marinade and rest it on paper towels to soak up excess moisture.

Grill the steak on a screaming hot grill, only a couple of minutes per side; the thick center stays rarest and the thin ends cook more.

Put the leftover marinade in a small pot with a couple tablespoons of water, bring to a simmer and reduce until thick and syrupy.

Remove thick pineapple core (keep thin cores, which turn tender), and dice the pineapple, onion and two jalapenos, seeded.

Add cilantro, a drizzle of honey and a good pinch of salt; toss.

Slice the rested steak thinly against the grain.

Drizzle the reduced sauce over the steak, serve with the salsa, and squeeze a grilled lime over.