8 beef steaks, sliced
1 onion, sliced into rings
1 1/2 tablespoons Worcestershire sauce
1 teaspoon salt and pepper to taste
1 cup all-purpose flour
1 (10 ounce) can stewed tomatoes, juice reserved
1 (3 ounce) can crushed pineapple, juice reserved
1/4 cup beef broth
1 (1.25 fluid ounce) jigger Irish whiskey
Place steaks in a 1 quart resealable plastic bag; seal and place in refrigerator.
Place onions and Worcestershire sauce in a separate plastic bag, leaving 1 1/2 tablespoons of the onion mixture in the bag. Place the steaks in the refrigerator.
Preheat an outdoor grill for high heat and lightly oil grate.
Lightly oil grill grate.
Pour steaks on to grill grate. Grill steaks 8 to 10 minutes per side, or to desired doneness. Flip steaks over and cook about 2 minutes per side, or until steaks are tender. Garnish the tops and sides of steaks with crushed pineapple, beef broth and Irish whiskey.