>>41083
Just an update, last week I did get to try this "pineapple disintegration" marinate technique again, this time as promised trying it for only 30 minutes. The steak came out very tender this time too, almost made no difference between 45 minutes and 30 minutes. It could be the difference between the thickness cutting of the steaks? Maybe the first being a 1/2inch cut and the second time being 1/3inch cut? Don't know but I should have kept track of the thickness. Next time I'm going to do this with a fat brisket roast for 40 minutes. I think with that thickness it should just make it just a bit more tender than normal without risking it falling apart when cutting. One thing is for sure, the pineapple trick works well, but never try this too long or it can ruin your dish!