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You can’t really go wrong with beef on a stick. Add a glaze after it’s grilled, and you just elevated this dish to a whole new level. This is a recipe I was saving for the cookbook I dream of writing one day, but I couldn’t gate-keep it anymore. Make sure you double the recipe because I bet the serving plate will make its way around the table more than once.
1 cup canned pineapple juice
1/2 cup soy sauce
1/4 cup oil
1/4 cup vinegar
1/4 cup light brown sugar
2 tablespoons honey
4 cubes Gefen Crushed Garlic
1 cube Gefen Frozen Ginger (optional)
3–4 pound (1.36–1.8 kilogram) sandwich steak or thinly sliced boneless ribeye, cut into 20 pieces
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
Place the pineapple juice, soy sauce, oil, vinegar, brown sugar, honey, garlic, and ginger, if using, in a gallon ziplock bag. Close the bag and shake until well combined. Add the meat and shake again. Place on the counter to marinate for one hour.
Preheat a grill pan over high heat. Remove the meat from the bag, reserving the marinade. Spray the grill pan with a liberal amount of cooking spray and grill the meat for three minutes per side. Do not overcrowd the pan. Set aside.
Pour the reserved marinade into a small saucepan over medium heat and bring to a boil. Lower the heat to a simmer and add the cornstarch mixture. Mix well. Cook for another two to three minutes to allow the mixture to thicken.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Once the meat is slightly cooled, skewer each piece on an individual stick. Using a spoon or a pastry brush, brush both sides of each piece of meat with the glaze. Place the skewers on a baking sheet and bake for 10 minutes.
Store in a 9×13-inch (23×33-cm) pan by piling up the meat, each one facing the opposite direction.
If making in advance, freeze before baking. When ready to serve, defrost the meat fully, then bake for 10 minutes.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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My new favorite! I used Swiss steak for this recipe and it was perfect for Friday night as it doesn’t dry out if I keep it on indirect heat.