1. Place brown sugar in a bowl and add soy sauce, vinegar and pineapple juice. Stir until sugar dissolves.
2. Add garlic and ginger.
3. Place steaks in a resealable bag with marinade, let marinate for 4 to 24 hours. Avoid marinating steaks for longer than 24 hours, as they can become overly soft and mushy.
4. Preheat barbecue to 230°C (450°F).
5. Place steaks on clean, oiled racks and cook until desired doneness.
6. Place steaks on a plate and let rest for 5 minutes before serving.

Chef’s secret

• Before grilling, take steaks out of the fridge and allow them to reach room temperature. This will guarantee even cooking and hot, juicy steaks.
• When grilling, flip the steak often to make sure the brown sugar doesn’t burn and that the steak cooks evenly.
• Remember to let the steak rest for at least 5 minutes once it’s off the grill. This allows for the juices to be redistributed so each slice will be equally juicy.
• For a stunning presentation, thinly slice the steak against the grain and fan it out on the plate to showcase its perfect doneness.
• Serve with a fresh salad or grilled vegetables to balance the rich, sweet flavours of the marinade.