BEEF TERIYAKI SKEWERS
Longhorn Steakhouse Recipe
1 pound top sirloin
1 large red onion
1 large green pepper
1 large fresh pineapple
sesame seeds for garnish
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.