Teriyaki Skewers with Steak and Pineapple
1/2 csoy sauce or tamari
1/4 csesame or peanut oil
2 Tbspmolasses or sorghum
2 tspground ginger
2 tspdry mustard
6 clovegarlic, minced
1 1/2 lbbeef round steak about 1" thick
·durkee meat tenderizer
·fresh pineapple chunks (about 3 per skewer)
·bamboo or metal skewers
How to Make Teriyaki Skewers with Steak and Pineapple
- Make marinade: combine soy sauce, oil, molasses, ginger, dry mustard, and minced garlic cloves and mix well. Cut the steak into long strips about 1/4-inch thick. Sprinkle meat tenderizer on both sides of steak strips according to label directions. Add steak to marinade in a zip-top bag and let stand 15 minutes at room temperature.
- Lace the steak strips accordian-style onto the skewers, with a pineapple chunk between each fold, using about 3 chunks of pineapple on each skewer. Grill over hot coals 5 to 7 minutes or to desired doneness. Turn frequently and baste with marinade while cooking.
- If using wood or bamboo skewers, soak them for 30 minutes in water before preparing.