Instructions

• Give yourself an hour or so to prepare marinade and allow steaks to marinate for at least 45 minutes before cooking.  *This can be done a day in advance.
• Combine balsamic vinegar, honey or agave, soy sauce, toasted sesame oil, red pepper flakes, onion, 1/2 the can of pineapple, pineapple juice, half the cilantro and steaks in a plastic bag or container with a lid.  Marinate for at least 45 minutes and up to 1 day.
• When ready to cook steaks, heat a skillet on high heat and drizzle a small amount of vegetable oil in the pan.
• Carefully remove steaks from marinade and add to the pan, cooking 4-6 minutes on each side depending on thickness and how well done you like your steaks.  This timing is for medium-rare to medium doneness.
• Remove steaks to a plate when cooked and allow to rest for 10 minutes, then slice thinly against the grain.  
• While steaks are resting, add the asparagus pieces to the same skillet, pour over the rest of the marinade and cook them over medium heat until just tender.
• Serve with sliced steak and garnish with the other half of the pineapples and the rest of the chopped cilantro.