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Strip Loin Medallions with Teriyaki Sauce and Pineapple

2 servings


Dinner for Two High Fibre

Nutritional Facts Per Serving

42.6 g
44.7 g
4.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 604
  • Fat 24.6 g
    • Saturated   9.1 g
    • + Trans 
  • Cholesterol 143 mg
  • Sodium   1025 mg
  • Carbohydrate 44.7 g
    • Fibre   4.7 g
    • Sugars  
  • Protein 42.6 g
    • Vitamin A 11 %
    • Vitamin C 37 %
    • Calcium 19 %
    • Iron 45 %


Preheat the oven to 200 degrees F. Heat the oil in large non-stick skillet set over medium-high heat. Cook the pineapple rings for 1 minute per side. Remove the skillet from the heat and transfer the pineapple rings to a heatproof plate and keep warm in the oven. Season the steaks with pepper. Set the skillet back over medium-high heat, adding a little more oil to it if necessary. Pan-sear the steaks 3 to 4 minutes per side, until medium rare (cook them a bit longer if you like them more well-done). Set them on the plate with the pineapple. Combine the remaining ingredients in a bowl and then add them to the skillet. Bring to a simmer and cook until a thickened sauce forms. Divide the pineapple rings among 2 dinner plates; top each pineapple ring with a steak. Drizzle each steak with an equal amount of the teriyaki sauce before serving.

Serving Suggestions

Serve the steak with steamed rice and a stir-fried mix of vegetables, such as snap peas, baby corn and red bell peppers. Or, serve the steak with the ready to heat and eat deluxe fried rice you'll find in our deli department.

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