With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




Beef Teriyaki Skewers

Longhorn Steakhouse Recipe

Serves 4

Beef Skewers:
1 pound top sirloin
1 large red onion
1 large green pepper
1 large fresh pineapple
sesame seeds for garnish
metal skewers

Teriyaki Marinade:
1/2 cup balsamic vinaigrette dressing
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons honey
1/2 teaspoon Chinese 5 Spice seasoning

Cut steak, onions and peppers into 1 inch cubes. For pineapple, remove 1 inch from the top and bottom and the skin. Next, remove the tough, core section and cut the pineapple into 1 inch cubes.

Whisk together the ingredients for the marinade in a bowl. Reserve half marinade for later use.

Prepare the skewers alternating beef, vegetables and pineapple. Place prepared skewers on a tray and brush liberally with marinade. Wrap and refrigerate between 2 hours to overnight.

Place marinated skewers on a medium heat grill (grill must be well oiled to prevent sticking). Turn skewers after 3 minutes and brush cooked side with the remaining marinade. Turn again after 2 minutes, brushing the other side with marinade. The skewers will be ready to remove from grill in another 5 minutes.

Transfer skewers to platter and serve with steamed rice and a sprinkle of sesame seeds.

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