Jamaican brewmaster steaks...and another hop's favorite

Ingredients

• 46 ounces pineapple juice
• 2 cups granulated sugar
• 2 cups soy sauce
• ¼ cup Worcestershire sauce
• ¼ cup cider vinegar
• 1 tabelspoon garlic salt
• 1 tablespoon fresh ginger, grated

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Preparation

• Day 1: Select or have your butcher hand cut 4-12 ounces top sirloin steaks. Place 4 cups of well-stirred marinade into a container. (Marinade must be at a temperature of 34 to 40 degrees before adding steaks. This will prohibit bacteria growth and possible food borne illnesses.).
• Day 2: Take lid off steaks and stir very well with gloved hands from bottom to top.
• Day 3: Take lid off steaks and stir very well with gloved hands from bottom to top.
• Day 4 and 5: Steaks are finished marinating. Steaks must marinate a minimum of 72 hours before being used. Keep steaks in its original container and marinate until you are ready to grill.
• Day 6: Steaks must be used this day. Discard after this day. (Shelf life: 5 days marinated.)
• Brush gill with oil swab. Place steak on scrubbed/cleaned/oiled grill flat grates. Cook steak half-way to desired doneness, flip and finish cooking. Place steak on dinner plate, hot side up. Brush with steak butter. Sprinkle with parsley.
• Put aside extra UNUSED marinade to be used as a dipping sauce during presentation. Do NOT use marinade that marinated the meat.