| August - Skewered Steak Supper (from Anguilla) |
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| Skewered Steak Supper(from Anguilla) | |
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| Drain juice from canned pineapple, reserving
1/4 cup for the marinade Pour reserved juice into a shallow nonmetallic bowl or casserole and set pineapple chunks aside Add the lemon zest, lemon juice, molasses, and black pepper to the pineapple juice Stir to combine Add the steak cubes and let marinate, covered, in the refrigerator for 2 to 12 hours, stirring occasionally Soak four 8-inch wooden skewers in water for 10 minutes or more (these will be for skewering the steak), or use metal skewers On four unsoaked 8-inch wooden skewers, or on metal skewers, thread the pineapple chunks, shery tomatoes, and star fruit alternately Cover with plastic wrap and refrigerate Preheat broiler. Spray broiler pan lightly with vegetable oil spray Peel and quarter onion and separate into pieces Cut bell pepper in half, remove seeds, and cut into 1-inch squares THread the steak cubes alternaltely with the onion and green pepper on the skewers Place beef skewers on prepared broiler pan 4 to 6 inches rom broiler Broil 3 to 4 minutes om one side, then turn and broil 3 to 4 minutes or untilmeat is cooked to desired doneness To assemble dish, place 1 cup cooked rice on each plate. Lay beef skewer at one side of plate and a pineapple and tomato skewer at the other. Place a sprig of parsley in the middle for garnish. Serve warm Cook's tip: You can grill these skewers over medium-hot coals (or medium-high heat if using gas, electric, or propane grill) for 3 to 4 minutes on one side. Turn skewers over and cook an additional 3 to 4 minutes, or until foor has reached desired do9neness. Also, you can substitute 1/2-inch slices of mango or papaya for the star fruit if you wish. |
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Serves 4 (1 meat skewer, 1 fruit skewer and 1 cup rice per serving)
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