Marinate Ahead and Grill
Hawaiian Sirloin Kabobs
Tangy Cucumber and Tomato Salad
Ingredients
- 2 lb boneless top sirloin steak, cut into 1-inch cubes
- 3 Tbsp coconut aminos soy-free sauce
- ½ tsp garlic powder
- 2 Tbsp coconut oil, melted
- 2 yellow bell peppers, cut into 1-inch pieces
- 2 red onions, cut into small wedges
- 2 cups cubed pineapple
Instructions
- Combine steak, coconut aminos and garlic powder in a zip-top plastic freezer bag.
- Seal and refrigerate 30 minutes, turning once.
- Preheat grill to medium-high heat.
- Remove beef from marinade; discard marinade.
- Combine 1 Tbsp oil, bell peppers and onions in a bowl, tossing well.
- Alternately thread beef, bell peppers, onion and pineapple onto metal skewers; sprinkle skewers with ½ tsp each salt and pepper.
- Place skewers on a grill rack rubbed with 1 Tbsp oil.
- Grill 6 minutes per side or to desired doneness.
Side Dish Ingredients
- 1½ lb cucumbers, peeled (optional)
- ¼ cup apple cider vinegar
- 1 Tbsp extra virgin olive oil
- ¼ tsp dry mustard
- ¼ tsp crushed red pepper
- 2 Roma tomatoes, chopped
Side Dish Instructions
- Cut cucumbers in half lengthwise; thinly slice crosswise.
- Stir together vinegar, oil, ½ tsp salt, mustard and crushed red pepper in a small bowl.
- Combine cucumbers and tomatoes in a serving bowl; add vinegar mixture. Toss to coat.
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