Teriyaki Steak Shish Kabob

Ingredients

• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup brown sugar
• 4 cloves garlic (crushed)
• 1 tsp ginger (grated)
• 1 tbsp cornstarch
• 1 tbsp water
• 1/2 cup pineapple juice
• 1 tsp crushed red pepper
• 10 oz sirloin (cut into 1 1/2 inch cubes)
• 1 green bell pepper (cut in 1 1/2 inch squares)
• 1 red bell pepper (cut in 1 1/2 inch squares)
• 1 large red onion (cut in 1 1/2 inch squares)
• 1/2 fresh pineapple (cut into 1 1/2 inch cubes)

Instructions

1. Begin by preparing the teriyaki sauce.
2. Heat a saucepan on the stove over medium heat, add the soy sauce, mirin, brown sugar, garlic and ginger to the pan, whisk to combine. Bring to a boil, then simmer 4-5 minutes.
3. In a small bowl, combine the cornstarch and water. Add this to the boiling sauce and whisk together, reduce the heat to low and simmer 3-4 minutes. Remove from the heat and set aside to cool.
4. Once cooled, place ½ cup of teriyaki sauce in a large bowl (reserve the remaining ½ cup of teriyaki sauce), whisk in the pineapple juice and crushed red pepper. Add the sirloin.
5. Place in the refrigerator and marinate for at least 15 minutes, or up to 5 hours.
6. Remove the steak from the marinade and skewer with the bell peppers, onion and pineapple.
7. Heat one side of a grill over medium heat & another side over low heat. Grill skewers over medium heat until beef is well seared on all sides, about 3 minutes per side.
8. Move skewers to the low heat side of the grill and brush all over with reserved teriyaki sauce. Cover grill and continue to cook 5-7 minutes. Transfer skewers to platter and let rest for 5 minutes before serving.