Beef En Brochette
Yield
6 servingsPrep
3 hrsCook
10 minReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 ¼ | ounces |
pineapple chunks
|
|
| ½ | cup |
steak sauce
|
*
|
| 2 | tablespoons |
white wine
dry |
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | pounds |
beef, sirloin tip
cubed |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 382.9 | ml/g |
pineapple chunks
|
|
| 118 | ml |
steak sauce
|
*
|
| 3E+1 | ml |
white wine
dry |
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 907.2 | g |
beef, sirloin tip
cubed |
|
| 1 | x |
salt and black pepper
|
*
|
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.
