Teriyaki Pineapple Beef Skewers, Sesame Ginger Quinoa & Grilled Zucchini

Hawaiian Beef Skewers

Ingredients:

2 lbs. Tri-Tip Steak (boneless) cut into 1 ½” chunks
1 Pineapple cut into 1 ½” chunks
2 Red Bell Peppers cut into 1 ½” chunks
1 Large Sweet Onion cut into 1 ½” chunks
⅓ cup Soy Sauce (low sodium)
¼ cup Brown Sugar
4 cloves Garlic minced
2 tablespoon Rice Vinegar
1 teaspoon Sesame Oil
1 tablespoon Honey
1 tablespoon Ketchup
1 teaspoon Sesame Seeds garnish
2 tablespoon Chopped Green Onions garnish

Instructions:

Cut steak into 1 ½” cubes and place in a large storage bag or bowl.
In a small bowl, whisk together minced garlic, soy sauce, brown sugar, vinegar, and sesame oil. Reserve about a third of this sauce in the fridge for basting later.
Pour remaining marinade over steak cubes and toss to fully coat. Cover and place steak in the fridge to let marinade for at least 4 hours up to overnight.
Cut pineapple, red bell pepper and onion into 1 ½” pieces. Skewer the kabobs using 3 pieces of steak, 2 pieces of pineapple, red bell pepper and onion.
Grab the reserve marinade and whisk in ketchup and honey.
Heat your grill to medium heat.
Add skewers to the hot grill, turning every 2-3 minutes to cook all sides evenly for a total of about 15 minutes. During the last few turns, baste with sauce.
When done, skewers will have nice char marks and meat will be tender (about 145-150 degrees for a medium cook). If you like them more well done, leave on for a bit longer.
Serve skewers with a sprinkle of sesame seeds and chopped green onions. Enjoy with your favorite side dishes!

Quinoa Salad

Ingredients:

1 cup quinoa rinsed
2 cups vegetable broth or water
1 cup edamame
1 red bell pepper diced
1 cup red cabbage thinly sliced
1 cup cucumber diced
¼ teaspoon salt
1 tablespoon sesame seeds toasted (optional)
3 green onions thinly sliced (optional)

For the Sesame Ginger Dressing:

¼ cup seasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
1 teaspoon ginger freshly grated
½ teaspoon sesame oil

Instructions:

Cook the quinoa according to package directions in vegetable broth or water.
Make the dressing while the quinoa cooks. Mix the seasoned rice vinegar, reduced-sodium soy sauce, ginger and sesame oil in a bowl or jar. Thoroughly whisk or shake to combine.
Massage the cabbage with ¼ teaspoon salt until it starts to soften and wilt. Drain any excess water.
Add the cooked quinoa, edamame, red pepper, red cabbage, cucumber, and sesame ginger dressing in a large bowl. Mix well. Top with toasted sesame seeds and green onions. Enjoy!

Grilled Zucchini

Ingredients:

¼ cup low sodium soy sauce
3 tablespoons sesame oil
4 cloves garlic, finely minced
1 tablespoon sugar
2 to 3 zucchini, sliced into thick strips (you’ll need about 12 to 14 strips, total)
1 tablespoon toasted sesame seeds
red pepper flakes, for garnish

Instructions:

Prep. Preheat the grill to medium-high and brush the grill grates with oil. Cut the zucchini into long, 1/4-inch-thick strips and set aside.
Make the glaze. In a saucepan set over medium heat, combine the soy sauce, sesame oil, garlic, and sugar; whisk and bring to a simmer, stirring frequently, until it begins to thicken. Remove from heat and set aside.
Grill. Place the zucchini on the hot grill in a single layer. Close the lid and cook for 3 minutes. Using tongs, flip the zucchini over; cover and continue to cook for 2 to 3 more minutes, or until charred and tender. Remove from heat.
Finish and serve. Brush each slice of zucchini with the prepared glaze sauce. Garnish with sesame seeds and pepper flakes and serve.

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