| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Beef |
4 |
Servings |
INGREDIENTS
|
|
BARB DAY – GWHP32A—– |
| 1 |
lb |
Top sirloin steak — cut |
|
|
Pineapple — 16- 1" X 1" |
|
|
Pieces |
| 1 |
sm |
Onion — finely chopped |
| 8 |
oz |
Water chestnuts; canned |
| 1/2 |
c |
Teriyaki sauce — bottled |
|
|
Drained |
|
|
Thick |
INSTRUCTIONS
1 "
Preparation time: 27 minutes Cut steak into 1/4" thick strips. Combine
onion and teriyaki sauce. Place beef strips in small bowl and add the
marinade, stirring to coat. Alternately thread beef strips (weaving back
and forth), pineapple cubes and water chestnuts on bamboo or thin metal
skewers. Place kabobs on grid over medium coals. Grill 4 minutes, turning
once. Note: Recipe may also be prepared using top round steak, cut 1" thick
or flank steak. Serving suggestions: Hot cooked rice and stir-fried
broccoli, mushrooms and red bell peppers. Source: Beef Industry Council
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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