Perfect for grilling! These asian steak kabobs are glazed with a pineapple, soy, and chili pepper marinade and served with crunchy peppers and onions.
It’s finally GLORIOUS outside, and for us that means grilling season. A cold beer, a fresh glass of wine, a stool outside, the dog playing in the grass, and a hot, smoky grill. This is happiness to me, and these asian steak kabobs don’t hurt either.
These kabobs are perfection because they are:
- low effort
- super healthy, fresh, low-carb, etc. but completely filling on their own
- crazy flavorful- we’re talking juicy, sweet pineapple, fiery serrano peppers, crunchy peppers, and big chunks of tender steak
- summer vibes on a plate
And I don’t know about you, but I’m not the type of bride-to-be that goes on a starvation wedding diet. I’m all about flavorful, healthy, whole foods that trick me into eating clean while still allowing me that extra glass of wine 😉
I feel like every day has given us something to celebrate, even if it’s something as simple as a little vitamin D and a quiet night at home alone. Oh, and some amazing steak on the grill.
- 2 lbs lean beef steak, (filet, sirloin, flank, strip) cut into 1" cubes
- Salt & pepper
- 1 lb container of fresh pineapple chunks, (you want to reserve the juice at the bottom for the marinade)
- 2 Tbsp. olive oil
- 3 Tbsp. low-sodium soy sauce or alternative
- 2 serrano chiles, thinly sliced and divided
- 2 Tbsp. grated or minced fresh peeled ginger
- 2 cloves garlic, minced
- 1 lime, halved and juiced.
- 2 bell peppers, any color, seeded and cut into 1½" pieces
- 1 onion, cut into 8 wedges
- Fresh cilantro, for serving
- Season the steak cubes generously with salt and pepper and place them in a gallon-sized ziplock bag.
- Add to the bag: ¼ cup of the pineapple juice in the bottom of the container, olive oil, soy sauce, one of the sliced serranos, ginger, garlic, and lime juice.
- Seal the bag and shake and rub the meat inside until the marinade is mixed and evenly coating the steak. Place the bag in the fridge for at least 1 hour and up to 24 hours.
- If using wooden skewers, soak them in water for 30 minutes to 1 hour prior to grilling to prevent burning.
- Preheat your grill to about 400 degrees.
- Empty the contents of the bag, but reserve the marinade. To create the kabobs, thread steak, pineapple chunks, onion, and bell pepper onto skewers. Repeat, (you'll get about 4 rounds in per skewer). Brush the kabobs with half the remaining marinade.
- Grill the kabobs over direct heat for 8-12 minutes, depending on your desired steak temperature. Turn the kabobs once or twice while cooking, and continue to brush with the remaining marinade while they cook.
- If you like it spicy, sprinkle the finished kabobs with more sliced sermons and some fresh cilantro.
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