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Entree
4-6 Servings
1 minute
30 minutes
Chef Tom Fraker
Great for Backyard BBQ or Tailgating!
1 container of your favorite Marinade
1 pound Flank Steak cut into very thin strips
1 ripe Gold Pineapple cubed
1 package Pearl Onions, peeled *See Notes
Wooden Skewers (soaked in water to prevent burning) as needed
Salt and Pepper to taste
Pour the marinade in a large bowl and add the meat. Make sure all of the beef is covered with the marinade.
Cover and place in the refrigerator. Chill for 30 minutes to 1 hour.
Once marinated, thread in this order: beef, pineapple and onion. Repeat this procedure until complete.
Set your BBQ at a medium flame and grill the skewers until cooked as desired. Serve hot or at room temperature.
PEELING PEARL ONIONS: Easily peeled, drop pearl onions in boiling water for 3 minutes, transfer quickly to an ice-water bath, drain, trim the root end off and, with a gentle squeeze, pop the outer layer of the onion right off.
I like to serve these over a bed of white steamed rice.
