Cooking Instructions
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Step 1
If using bamboo skewers - soak them in water for an hour before threading the vegetables onto the skewers.
Step 2
In a medium bowl, combine the
Beef Marinade (1 bottle)
and
Brown Sugar (75 g)
. Stir to combine. Reserve 1/2 cup of the marinade for brushing on the pineapple and vegetables.
Step 3
Pour remaining marinade in a zip-top plastic bag. Add the
Bone-in Ribeye Steak (2)
(steaks should be about 1 pound each) and press out the air before sealing the bag. Tip the bag over on itself to completely cover the steaks.
Step 4
Lay them flat in the refrigerator for at least 1 hour and up to 4, flipping the bag every 30-60 minutes.
Step 5
Meanwhile, alternate threading the
Fresh Pineapple Chunks (400 g)
,
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
, and
Red Onion (1/2)
onto metal or pre-soaked wooden skewers.
Step 6
Place the skewers on a baking sheet along with the
Scallions (1 bunch)
and reserved marinade. Refrigerate until ready to grill.
Step 7
Once ready to grill, remove the steaks from the marinade and place them on a baking sheet. Pour the steak marinade into a bowl and reserve for basting. Dry the steaks off on both sides using a paper towel.
Step 8
Let the steaks rest at room temperature while you grill the vegetables.
Step 9
Heat the grill to medium-high heat, about 450 degrees F (230 degrees C). Place the vegetable skewers on the grill and brush with marinade. Flip the skewers after 3-4 minutes and brush on more marinade. Cook the vegetables until crisp-tender and slightly charred.
Step 10
Transfer to the baking sheet and tent with foil.
Step 11
Heat the grill to a high heat, about 525-550 degrees F (275-290 degrees C).
Step 12
Place the steaks on grill and lower the temperature to a medium high heat, about 450 degrees F (230 degrees C), and watch for flare-ups.
Step 13
Cook steaks for 7 to 9 minutes for medium rare - medium, turning them about halfway through the cooking. Grill the green onions for about 5 minutes total. Baste both the steak and the green onions with reserved marinade.
Step 14
Transfer the steak and scallions to a cutting board and let the meat rest for 5 minutes before cutting.
Step 15
Slice the steak into 1-inch slices and arrange on a platter. Pour any collected juices back onto the meat. Slide the vegetables from the skewers and arrange on the platter along with the grilled onions. Serve.
