Srufing the Truf

Vanessa Marie Milare

By
@StudioKitchen

I had this dish a few years ago when my Uncle & I took a mini vacation. It was our dinner that night. I fall in love with it & I have been trying to work out the recipe they used. It has took me almost 3 yrs to get it just right but I got it. This is what I came up with. It takes me back to our mini vacation. Now I just need to work out the recipe for the Li Hing Mui Martini I had that night & the whole dinner will be set


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Serves:

4-6

Prep:

6 Hr

Cook:

15 Min

Method:

Grill

Ingredients

1 lb
shrimp, shelled
1 lb
round steak
1 bottle
teryaki sauce
2 medium
bell peppers
1
onion
1 pkg
kabob sticks

Directions Step-By-Step

1
Clean & de-vein the shrimp. Cut the steak into 1-2 bite size chunk size. Place shrimp in a ziploc bag & add in 1/2 cup teryaki sauce. Soak over night or up to 4-6 hrs. Do the same with the steak chunks.
2
Clean & cut the onions & bell peppers into chunk sizes. Soak Kabob sticks in water for about 15 minutes. Place 1 steak chunk, 1 bell pepper, 1 shrimp & 1 onion piece & repeat until the end of each stick.
3
Place over a grill pan sprayed with cooking spray over medium heat. Cook for about 10-15 minutes or until steak chunks are about medium rare. With a food brush coat with the remaining teryaki sauce as they cook.

About this Recipe

Course/Dish: Beef, Other Appetizers, Seafood
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom