I've been craving steak folks. It's truly one of my favorite things to eat. This recipe from Joseph "Rev Run" Simmons, was one that definitely hit the spot. It cooked up fast, and the steak was tender and flavorful. The veggies and pineapple tasted great with it, too. (Next time I'll use fresh pineapple and grill that as well. This time I used canned pineapple and was afraid it would fall apart on the grill. It was still delicious though.)
Sauce:
1/4 cup your favorite BBQ sauce
3 tablespoons lime juice
1 tablespoon Worcestershire sauce
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Fresh cracked black pepper
Kabobs:
2 pounds beef tenderloin, cut into 1 1/2-inch cubes (I used top sirloin)
Kosher salt and black pepper
1/2 pineapple, cut into 1 1/2-inch chunks
1/2 red onion, cut into 1 1/2-inch pieces
1 green bell pepper, seeded and cut into 1 1/2-inch pieces
1 orange or yellow bell pepper, seeded and cut into 1 1/2-inch pieces
Directions:
For the sauce: In a bowl, combine the BBQ sauce, lime juice, Worcestershire, garlic powder, onion powder and some pepper. Mix well, and reserve.
For the kebabs: Prepare a grill for high-heat direct grilling. If using wooden skewers, soak them in water for 30 minutes.Sprinkle the beef with salt and pepper. Thread the beef, pineapple, red onion and bell peppers onto the skewers, alternating between ingredients. Set the kabobs on a baking sheet, drizzle with the canola oil, and sprinkle with salt and pepper. (I've learned over the years that I prefer to thread all the same ingredients on my skewers. For example, I thread all my steak together on the same skewers, I thread all my peppers together, and all my onions together, etc. That way, if each ingredient takes different amounts of time to cook, I'm not trying to pull off my veggies from my skewers while leaving the steak on them. And I also don't like my raw meat touching my veggies, but that's a personal issue of mine. It's all up to you. Some must have better luck getting same grill times on their various foods than I do. And it really does look pretty to serve up skewers of colorful foods together. I just pull mine off the skewers to serve.)
Place the kabobs on the grill and brush with sauce. Cook for about 10 minutes, rotating the skewers halfway through, and brushing them with sauce. Remove from the grill and serve. (I served mine over steamed rice.)
For the kebabs: Prepare a grill for high-heat direct grilling. If using wooden skewers, soak them in water for 30 minutes.Sprinkle the beef with salt and pepper. Thread the beef, pineapple, red onion and bell peppers onto the skewers, alternating between ingredients. Set the kabobs on a baking sheet, drizzle with the canola oil, and sprinkle with salt and pepper. (I've learned over the years that I prefer to thread all the same ingredients on my skewers. For example, I thread all my steak together on the same skewers, I thread all my peppers together, and all my onions together, etc. That way, if each ingredient takes different amounts of time to cook, I'm not trying to pull off my veggies from my skewers while leaving the steak on them. And I also don't like my raw meat touching my veggies, but that's a personal issue of mine. It's all up to you. Some must have better luck getting same grill times on their various foods than I do. And it really does look pretty to serve up skewers of colorful foods together. I just pull mine off the skewers to serve.)
Place the kabobs on the grill and brush with sauce. Cook for about 10 minutes, rotating the skewers halfway through, and brushing them with sauce. Remove from the grill and serve. (I served mine over steamed rice.)
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