Monday, July 25, 2011

July 25, 2011: Sirloin and Pineapple Kebobs

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Top sirloin is one of those meats that’s hard to tell just how it’s going to come out – I have some steaks that have been very tender while others have been more on the tough, chewy side. Just to be on the safe side, I like to marinate top sirloin. This is a recipe I concocted with flavors meant to complement the sweetness of the pineapple chunks.
Brush some of the leftover marinade on the pineapple chunks before grilling, as shown here.

Sirloin and Pineapple Kebobs

1 pound top sirloin steak
2 cups pineapple cut into large chunks

2 T. soy sauce
Juice of 1 orange (about ½ cup)
1 T. dried, minced onion
1 t. minced garlic
1 t. jarred, minced ginger
1 t. sesame oil

Trim meat and remove any silverskin. Cut into large (about 1 ½ to 2 inch) chunks, keeping the sizes as uniform as possible.

Combine all marinade ingredients and add steak. Marinate at least two hours in the refrigerator and set out at room temperature for half an hour before cooking.

Thread alternating cubes of steak and pineapple on skewers (will probably take 4). Grill over medium high heat for about 5 minutes per side, until medium rare. Remove from grill and let rest for 5 minutes before serving.

Serves 2 – 4, depending on appetites and side dishes.

Tip: Feel free to add other veggies to the skewers, such as red bell pepper, sweet onion, mushrooms, etc.

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