Hawaiian Steak Kabobs with Salad

An easy yet flavorful meal that has the clout of steak but on a dim.... No one will know!

I love steak... is it possible to get sick of just a steak though? Maybe trying to create new food has made me "too" exploratory with food where I want to have new tastes! Either way it worked in this experiment! We bought a rib roast from Costco and cut them into steaks... it's how we eat well with a cost point.... when we run low and I'm like "damn" we only have steaks left... (believe me I don't expect you to feel sorry for me) but I do enjoy the single pallet challenge for a dinner creation... if that makes sense? aka make something with steak that you haven't before... go! LOL

To start take your steaks and cut into cubes, while you soak the kabob skewers in water to ensure they do not light on fire while cooking.

Cut into cube like pieces and then start the marinade....

I took a decent sized ginger knuckle and grated it, while I also took 2 cloves of garlic and minced. I added a mix of teriyaki, soya sauce, brown rice vinegar, lemon juice and avocado oil to create the marinade!

I cut up the required veg for the kabob's....and defrosted the pineapple for that awesome Hawaiian taste! Still love my shun knives #shunknives

Skewer them on the soaked bamboo skewers

The remaining veg should go in some tin foil for the BBQ to go on the salad!

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Throw these kabob's on the BBQ to cook... Watch them well as the meat is small and flip regularly to ensure even cooking.

Meanwhile... make the salad... I love the look of full leaf lettuce salad, so I plated it out as such!

For the dressing...... It's an interesting blend of balsamic vinegar, sesame oil, rice vinegar and some sweetener... in this case xylitol (aka diabetic friendly) Yet so good!

Once the skewers and tin foil veg are cooked... layer on the plate and give a healthy dose of dressing! have a look... promise you it tastes as good as it looks!

The Recipe:

Cut up 1/2 to 1 steak per person (depending on appetite) into cubes and place in a bowl.

for the marinade add:

1/2 cup of soya sauce

1/2 cup of rice vinegar

2 Tbsp of teriyaki sauce

2 Tbsp of avocado oil.

1 Tbsp of lemon juice - or more to taste!

1 large knuckle of ginger shredded (powdered ginger will work but not as well)

2 cloves of garlic minced (powdered garlic will work but not as well)

marinate for as long as possible... over night is best but if you give it an hour it will still soak in some flavour!

Cut up some red onion and 1 full red pepper and 1 full orange pepper

add some diced pineapple large enough to skewer.

On soaked bamboo skewers or metal ones, alternate, meat, veg and fruit!

The salad:

layer some leaf lettuce on your plate.

Place some chopped red, orange pepper, onion and pineapple in tin foil and wrap... place on the BBQ to cook (steam) hot pineapple is delicious.

for the dressing:

2 Tbsp of rice wine vinegar

2 Tbsp of balsamic vinegar

2 Tbsp of sesame oil

start with a tsp of xylitol or sugar, and add to desired taste.

shake up to blend well!

when the kabobs are ready plate out beside the lettuce, spoon out hot peppers, onions and pineapple on top and splash with dressing.... serve!!

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