With Christmas and New Year’s just around the corner it’s all about appetizers and fun food starring in the party! I love when my guests have an array of munchies just waiting for them when they walk right in my door. Here we have my “Pineapple Skirt Steak Roll-Ups.” While they fit perfectly into this seasonal of year they also bring a tropical ray of sunshine with the bright yellow colors peeking through. Sweet and savory…simply superb!
1 6 oz can pineapple juice
1/4 cup Worcestershire sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons brown sugar
10 fresh pineapple chunks
1 pound thinly sliced skirt steak
2 tablespoons sesame oil or canola oil
1.) Whisk first 5 ingredients together in a large glass bowl and combine thoroughly until smooth. (Reserve about 1/4 of the sauce to use to baste while you cook.)
2.) Add meat to the marinade and using clean hands massage the mixture throughout. (If you can, soak overnight as this will maximize the flavor and tenderize the meat.)
3.) In a large nonstick skillet or grill pan heat canola oil.
4.) Once sizzling hot, using tongs add steak and pineapple chunks to pan. Cook for 2-3 minutes until just starting to char.
5.) Brush with remaining marinade and flip. Cook other side until done.
6.) Place steaks on a clean flat surface and lay flat with a grilled pineapple chunk on top.
7.) Taking your pineapple chunk roll the steak around it securing with a tooth pick. Pinch it tightly to close.
Nic’s Tips: Feel free to toss any other veggie you like on the pan. I did red bell peppers slices this time around.