Grilled Bulgogi Skirt Steak with Pineapple Veggie Skewers


As summer approaches, it’s all about grilling. It’s quick, simple, and healthy. These kabobs include some of my favorite vegetables to grill- peppers, zucchini, red onion- along with my favorite fruit to grill- pineapple. Grilling lightly caramelizes the pineapple and adds a sweetness that makes these skewers pop and contrasts the darker umami flavors of the bulgogi skirt steak.

5 from 2 votes

Grilled Bulgogi Skirt Steak with Pineapple Veggie Skewers

Servings 4 servings
Cook Time 10 mins
Marinating Time 1 hr
Total Time 1 hr 10 mins
  • Juice of 1/2 orange, about 1.5 ounces, 3 tablespoons
  • 1 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon grated peeled ginger
  • 1 teaspoon honey
  • 1 tablespoon toasted sesame oil
  • 1 pound skirt steak
  • 1/2 large pineapple, cut into 1’’ cubes
  • 2 small zucchini or 1 large zucchini, cut into half moons
  • 2 red peppers, cut into 1’’ slices
  • 1/2 red onion, cut into large slices
  • 1 tablespoons olive oil + 1 tablespoon toasted sesame oil, enough to coat the veggies with oil
  • sea salt, to taste
  • In a small bowl, combine all the marinade ingredients (orange juice, garlic cloves, soy sauce, peeled ginger, honey, toasted sesame oil). Pour over the skirt steak in a closed container. Marinate in the fridge for at least one hour, two is ideal (up to four). Halfway through, flip the steak to make sure the marinade is evenly applied.
  • Preheat grill.
  • In a large bowl, add pineapple, zucchini, red peppers, and red onion. Toss in olive oil, sesame oil, and sea salt. Then arrange on skewers.
  • Place steak on a well oiled grill. Grill steak until the inside registers 140, about 3 minutes/side.
  • Place skewers onto grill, rotating occasionally, until they are lightly charred on all sides.
  • Serve. I like to serve this with brown rice or sweet potato fries.
5 from 2 votes
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