Grilled Bulgogi Skirt Steak with Pineapple Veggie Skewers
Ingredients
- 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
Instructions
- 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.
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