Beef Kabobs With Grilled Asian Slaw

Makes 5

The word teriyaki combines the Japanese words teri, meaning “luster,” and yaki, meaning “grill” or “broil.” In a teriyaki dish, ingredients are cooked over high heat after being marinated in or basted with teriyaki sauce, which gives a luster, or shine, to the food.

ingredients

Kabobs and Slaw

1 to 1 1/4 lbs boneless beef sirloin steak, cut into 3/4-inch pieces
1 C teriyaki sauce, homemade or store-bought
1 small head green cabbage, tough outer leaves removed
1 bunch green onions
4 rings fresh pineapple
1/4 C canola oil, plus more for brushing

Teriyaki Sauce

1/2 C soy sauce
1/2 C mirin
2 Tbsp sugar
Combine all the ingredients in a saucepan and bring the mixture to a simmer, stirring until the sugar has completely dissolved. Let the sauce cool. Makes 1 cup.

directions

1
In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
2
Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef.
3
Grill the beef for 2 minutes per side, turning once, or until cooked to your liking. Grill the cabbage, onions, and pineapple rings for 2 to 3 minutes or until you have visble grill marks, turning them once with tongs. Bring everything inside.
4
Chop the onions (include some of the green), thie pineapple, and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend.

Source: Lindsay