One of our favorite restaurants is Longhorn Steakhouse. It’s up the street from us and the servers are great – we head up there at least twice/month. They have a whole section of their site for Recipes and one that jumped out to me was their Classic Beef Teriyaki Skewers.
I also got to try out my new OXO Good Grips 7 piece liquid measuring set. It was in my swag bag from the conference. I have to say – I kinda love them. I’m pretty sure it’s the rainbow colors – but I also like that they come in such a variety of sizes – and the cups overlap measures which is nice too.
The bigger ones are nice too because you can get a small spatula or spoon for sticky things like honey and hoisin sauce.
Once your marinade is all whisked together – you can prep your skewer ingredients. I got a Top Sirloin from the meat market up the street (pretty great looking). I cut this into 1″ chunks and trimmed the fat off as I went.
I also prepped a red onion and pineapple. You can also add green pepper – I just didn’t have one at home that day. Once you have all your ingredients in 1″ chunks you can start putting together your skewers.
Longhorn Steakhouse Classic Beef Teriyaki Skewers
1 lb top sirloin
1 large red onion
1 large pepper
1 large fresh pineapple
1/2 cup balsamic vinaigrette dressing
3 T soy sauce
3 T Hoisin sauce
3 T honey
1/2 tsp Chinese 5 Spice seasoning
- Cut steak, onion, pepper and pineapple into 1 inch chunks
- Whisk together marinade ingredients in a bowl. Reserve half marinade for later use.
- Prepare the skewers – alternating between steak, onion, pepper & pineapple
- Place skewers on a tray and brush liberally with half of the marinade. Wrap & refrigerate between 2 hours and overnight.
- Place skewers on a hot oiled grill (or grill pan). Turn every 2-3 minutes – cooking for a total of 6-8 minutes based on desired doneness.
- Serve with rice