Friday, June 20, 2014

Pineapple and Beef Skewers

I made these beauties a few weeks ago, and Brian couldn't get enough of them. The pineapple juice with the tamari makes for a sweet and tangy marinade that I love.

Grilled Pineapple and Beef Skewers
½ a pineapple, cut into inch chunks
1 lb steak tips, cut into 1-2 inch chunks
1 onion, cut into inch chunks
¼ cup tamari or other gluten-free soy sauce
1/8 cup rice vinegar or lime (if using vinegar, be sure to check there's no malt or extra flavorings that could contain gluten)
1/8 cup fish sauce
Worcestershire sauce
Canola oil
Wooden skewers
In a bowl, whisk together the soy sauce, rice vinegar, and fish sauce. Add a drizzle of oil and continue to whisk. A dash of Worcestershire and a squeeze of sriracha (the amount depends on how spicy you like it) should then be added. If there is any pineapple juice left on the board from cutting it, add it in.
Pour mixture over cut up steak tips, then place in a zippered bag and let marinate for at least two hours, or overnight. Soak the wooden skewers in water an hour before the grilling. Put the marinated beef in a bowl and dispose of the bag and used marinade.
When ready to grill, make a skewer of beef, pineapple, and onion, in whatever order you prefer. Grill on high heat for 2-3 minutes per side, depending on how hot your grill is and what temperature you like your beef. Garnish with cilantro, serve immediately. For a complete meal, add brown rice.

No comments:

Post a Comment