Grilled Skirt Steaks With Hawaiian Style Teriyaki Glaze And Grilled Broccoli Recipes

Steps:

• For the steak:
• Combine all ingredients in a resealable plastic bag. Squeeze out as much air as possible and marinate the steak in the refrigerator at least 8 hours or overnight. Remove the meat from the marinade and place on the grill. Grill to desired temperature; medium-rare is best.
• Pineapple Raft:
• Core and slice a fresh pineapple into 1/4-inch rectangles. Melt 3 tablespoons of butter. Place pineapple rafts on the grill and brush with melted butter. Grill until warm, with nice grill marks.
• Serve with the grilled beef, if desired, garnished with scallions.

Steps:

• In a zip-top bag, place skirt steak, beer, teriyaki sauce, brown sugar, and season mix. Push out air and seal. Shake to combine. Set aside.
• In another zip-top bag, add vegetables, oil, and vinegar. Push out air and seal. Shake to combine. Set aside.
• Preheat grill. Grill vegetables to desired tenderness, about 10 to 15 minutes. Remove from grill and set aside. Grill steak approximately 3 to 5 minutes per side for medium rare. Remove from grill and let rest for 5 minutes. Thinly slice steak at an angle.
• Serve meat and vegetables piled on Hawaiian sweet rolls.

Steps:

• On hot grill, grill steak for about 6-7 minutes per side.
• Slice meat into one inch strips, cover with foil and set aside until veggies are ready.
• Gently toast almonds in a hot pan for about two minutes and set aside.
• In a hot wok, add both kinds of oil and brocollini- stir for about three minutes.
• Add mushrooms, carrots and garlic, stir for two minutes.
• Add water chestnuts, bamboo shoots and snow peas and stir fry sauce and stir for an additional two minutes.
• Serve stir fry veggies and steak over jasmine rice. (We love spicy food and LOVE to add chili paste to our own meals- suit yourself).