Saturday, May 27, 2006

RECIPE: Steak Kebabs with Pineapple Marinade

Steak Kebabs

Steak Kebabs with Pineapple Teriyaki Marinade
Serves 4

Pineapple Teriyaki Marinade:
1/2 cup pineapple mashed - See Note
1/2 cup soy sauce
1/4 cup brown sugar
2 garlic cloves, minced
1 shallot, minced
2 teaspoons sesame oil
2 tablespoons brown sugar
1 teaspoon ginger powder
1 teaspoon ground pepper
Kebabs:
1 1/4-pound sirloin steak, cut into sixteen 1-inch cubes
16 cherry tomatoes8 wooden skewers

In a medium bowl combine all the pineapple teriyaki marinade ingredients. Soak wooden skewers in water for 10 minutes. Alternate beef and tomatoes on each skewer so that there are 4 of each on each of the four skewers. Pour marinade over the kebabs and marinate about 30 minutes. Prepare barbecue (medium-high heat). Grill kebabs until beef is medium-rare about 4 minutes per side. Transfer to platter and serve. The marinade can be made and stored in the refrigerator up to two days in advance.

Note: Do not let sit in the marinade for more than 30 minutes because the enzymes in the fresh pineapple will break the meat down too much. So if you are using a tougher meat then the fresh pineapple is a great meat tenderizer. If you want a heavier pineapple flavor, use canned pineapple.

Remember it is BBQ Season and it is a perfect time to have a party!


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4 comments:

mooncrazy said...

I'd forgotten about using fresh pineapple as a tenderizer, thanks for the tip. This is why I love food blogs.

Gabriella True said...

It can really digest the meat so make sure you are not going to let it marinate for too long your meat - especially the outer layer will be mush and frankly it is a grosse texture. but a little goes a long way.

Anonymous said...

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Anonymous said...

I'm really looking forward to trying this recipe. I noticed that you have brown sugar listed twice in the marinade sauce (1/4 cup and 2 Tbsp.) Is this an error, or do you truly add brown sugar twice?