Sirloin Beef Kebabs with Pineapple Chile Rice Pilaf

• 12 to 16 ounces Certified Angus Beef top sirloin steak, cut into 1″ cubes
• 1 Vidalia onion or other sweet onion cut into 1″ pieces
• 2 Sweet Peak Long Peppers or red bell pepper, cut into 1″ pieces
• 1 tablespoon SPG type rub – I used NMT Umami Steak Seasoning recipe
• Garnish:  sliced green onion, sesame seeds

For the Marinade

• 1/4 cup peanut or other high temp oil
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1/2 tablespoon lime juice

For the Glaze

• 1/2 cup teriyaki sauce
• 1 ounce mirin
• 1 ounce lime juice

For the Pineapple Chile Rice Pilaf

• 2 tablespoons bacon fat
• 1/2 fresno chile, finely chopped (Substitute red jalapeno or serrano)
• 1/2 cup diced sweet pepper and onion (leftovers from making the veggie kebabs)
• 1/2 cup pineapple, 1/4″ dice
• 1 cup long grain rice
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1 cup chicken stock
• 1 cup water

INSTRUCTIONS

1. Marinade the steak. Mix the marinade ingredients together in a bowl and toss the sirloin cubes to coat. Cover and refrigerate for at least four hours or up to 24 hours.
2. Assemble the kebabs. Remove the meat from the marinade and shake off excess. Place 5 or 6 pieces of meat each on skewers. Thread the veggies on some skewers. Drizzle all kebabs with oil and season with a salt-pepper-garlic rub.
3. Preheat the grill to 450°f. Set it up for a two-zone fire: One area directly above the hot coals and an area not over the coals for indirect cooking. See pics below for an example.
4. Start the rice.  Preheat a medium pot over medium heat. Melt the bacon fat and sauté the chile, sweet pepper, and onion for 3 minutes. Stir in the rice to coat and cook until the rice becomes aromatic, 1 minute or so. Add the pineapple, salt, soy sauce stock, and water. Bring to a simmer, cover with a tight lid and cook for 21 minutes. Check to make sure all liquid is absorbed. Leave covered for 5 minutes and then fluff with a fork.
5. Make the glaze. Whisk the marinade ingredients together. You add a little pineapple juice if you like.
6. Grill the veggie kebabs.  Grill them over direct heat, turning them every 1-2 minutes for about 4-6 minutes total. Move to the indirect side and brush with the glaze.
7. Grill the steak kebabs. Grill them over direct heat for two minutes. Flip and cook for another minute. Move them to the indirect side, glaze them, and return to the direct side for another minute or so until done.
8. Serve the rice, topped with 3 kebabs, green onion, and sesame seed. 

Yield: 2-4 Servings

Prep Time: 00 hrs. 30 mins.