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Steak and Pineapple Kabobs

FRE alcohol-removed Cabernet Sauvignon food pairing with steak and pineapple kabobs

FRE pairing: Cabernet Sauvignon

Ingredients:

  • 2 lb top sirloin steak
  • ¼ cup low-sodium soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup olive oil
  • 2 tsp dried basil
  • 1 (16-oz) container peeled and cored pineapple

Side Dish Ingredients:

  • 2 (8.8-oz) pouches microwaveable long-grain white rice
  • ¼ tsp salt
  • 1 (10-oz) pkg chopped romaine lettuce
  • 1 Honeycrisp apple, sliced
  • 1 (15-oz) can mandarin oranges in juice, drained
  • ¼ cup refrigerated light balsamic vinaigrette

Directions:

  1. Cut steak into 1½-inch cubes and place in a large zip-top plastic bag. Add soy sauce, Worcestershire sauce, oil, and basil; seal bag, and refrigerate at least 2 hours or overnight.
  2. Preheat grill or grill pan to medium-high heat. Remove steak from marinade; discarding marinade.
  3. Cut pineapple into 1-inch cubes. Thread steak and pineapple alternately on skewers. Grill kabobs, 5 to 6 minutes per side or until steak is to desired doneness.

Side Dish Directions:

  • Prepare rice according to package directions; stir in salt.
  • Toss together lettuce, apple, oranges, and vinaigrette in a large bowl just before serving.

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