Beef En Brochette
Submitted by Pootenski
Grilled beef and pineapple skewers marinated in steak sauce and dry white wine. Sirloin tip cubes char on the outside while juicy pineapple caramelizes beside them on every skewer.
YIELD
6 servingsPREP
3 hrsCOOK
10 minREADY
3 hrsEn brochette is just a fancy French way of saying “on a stick," and honestly, food on a stick is always a good time.
Sirloin tip cubes soak for a few hours in a punchy marinade of steak sauce, white wine, pineapple juice, and a hit of black pepper. Then they get threaded onto skewers alternating with sweet pineapple chunks and grilled until the edges char and the fruit turns golden and sticky.
The contrast between the savory, caramelized beef and the bright, tangy pineapple is what makes this recipe such a crowd-pleaser. It serves six, so it’s built for backyard gatherings.
Five minutes per side over high heat is all it takes for medium-rare. Quick, impressive, and almost impossible to mess up.
Pro Tips
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers skip this step entirely.
- Cut the beef cubes to a uniform size so they cook evenly. About 1 to 1.5 inch cubes work well.
- Don’t skip the marinating time. Two to three hours lets the steak sauce and wine tenderize the meat and build layers of flavor.
- Let the skewers rest for 3 minutes after grilling. The juices redistribute and every bite stays moist.
Ingredients
Directions
Drain pineapple, reserving ½ cup liquid.
Cover and refrigerate pineapple chunks.
Combine the ½ cup pineapple liquid with steak sauce and next 4 ingredients; pour over meat.
Marinate 2 to 3 hours in refrigerator, turning occasionally.
Thread meat and pineapple chunks alternately on six (12 inch) skewers, allowing 4 to 5 pieces of meat and 5 to 6 pieces of pineapple for each skewer.
Brush with marinade; season lightly with salt and pepper.
Grill or broil 3 inches from heat source 5 minutes on each side for medium rare.
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