After two weeks March Madness full of upsets, bracket-busters, and end-of-game heroics – only four teams remain. The drama has been crazy and the grilling has been insane. Here is our final installment of Grillsanity to get you ready for the Championship game, Ginger-Teriyaki Beef Kebabs. Made with cubed Sirloin tips that are soaked in a ginger-teriyaki marinade and skewered with pineapple, bell peppers, and sweet onions, these kebabs are addicting and perfect for sharing.
Begin by cutting the Sirloin tips in to 1½-inch cubes, which allows the steak enough time to sear without overcooking. This will yield cubes of steak that are beautifully charred on the outside while remaining medium inside. Sirloin tips are used because they provide the right balance of tenderness and flavor, and roasting with pineapple and sweet onions adds another layer of sweetness. The savory and sweet marinade is a combination of ginger, garlic, red pepper, teriyaki sauce, pineapple juice, soy sauce, and brown sugar. Allowing the cubed steak to marinate for several hours is a must, ensuring the meat is infused with flavor and a little bite from the ginger. So fire up the grill, grab a refreshing drink, and raise your skewers in expectant jubilation – this is Grillsanity!
Ginger-Teriyaki Beef Kebabs Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly minced garlic (from about 3 medium cloves)
- 1 teaspoon red pepper flakes
- 3/4 cup teriyaki sauce
- 3/4 cup pineapple juice, divided
- 2 tablespoons soy sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon sesame oil
- 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
- 1/2 pineapple, peeled, cored, and cut into 1 1/2-inch cubes
- 1 large sweet onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
- 2 medium red, yellow, or orange bell peppers, cut into 1 1/2-inch squares
- Metal or bamboo kebab skewers (if using bamboo skewers, soak in water for 30 minutes before using)
Ginger-Teriyaki Beef Kebabs Directions
- Heat oil in a small saucepan over medium-high heat until shimmering. Add ginger, garlic, and red pepper and cook until fragrant, about 1 minute. Stir in teriyaki sauce, 1/4 cup of pineapple juice, soy sauce, and brown sugar. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove from heat and let cool.
- Pour half of marinade into a small bowl and whisk in remaining 1/2 cup pineapple juice. Reserve remaining marinade in saucepan as a glaze to be used during grilling. Place beef cubes in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 2 and up to 5 hours.
- Thread beef onto skewers, alternating with pineapple, onion, and bell peppers.
For a gas grill: keep the middle and one other burner one, and leave the last burner off. The two burners that are on are your direct grilling space, and the off burner is the indirect heat.
For charcoal grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate.
- Set cooking grate in place, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until beef is well seared on all sides, about 3 minutes per side. Move skewers to cool side of grill and brush all over with reserved teriyaki glaze. Continue to cook until center of beef registers between 125-130°F on an instant read thermometer. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.
Note about grills: Summerset Grills burn hotter than standard grills so it is not recommended to cook with the cover down, and the above recipe has been adjusted for this. However, if using a different manufacturer or charcoal grill, then it would be advised to cover while cooking over indirect heat.
Taken from SeriousEats.com