In our house, we grill everything from peaches to pizza! There’s just something about cooking over an open flame! Though my husband is the “grill master”, he sometimes hands me the reins. When I pull off whatever I’ve tossed over the hot coals and it has those beautiful charred marks, it makes me actually look like I know what I’m doing!
Grilled fruits and veggies are a perfect sidekick to any summer meal. Grilling fruit caramelizes the natural sugars and enhances the sweetness.
We live in cattle country so we almost always have beef on the menu. Choose steaks with lots of marbling (the white flecks or streaks of fat that run through the meat). This adds tons of flavor. Prime cuts have the most marbling, while Choice cuts have a more moderate amount.
For this recipe we chose to use Ribeye steaks. While the Ribeye tends to be fattier than other cuts, it lends perfectly for this meal. The Teriyaki marinade, pineapples and peppers offer a sweetness that compliment the richness of the meat. Pair this meal with the Benziger Family Winery Cabernet Sauvignon or an ice cold beer!
1 cup soy sauce
1 tsp. minced garlic
½ cup brown sugar
1 tsp. rice wine vinegar
1 tsp. grated ginger
6 oz. pineapple juice
6 oz. orange juice
4 Ribeye steaks
2 red bell peppers quartered
2 orange bell peppers, quartered
1 Pineapple, sliced into rings
Directions:
In a medium sauce pan, simmer soy sauce, garlic, brown sugar, vinegar, and ginger for 10 minutes and cool to room temperature.
Pour ¾ of the marinade over steaks – you can use a shallow baking pan or a Ziplock bag.
In a separate container or bag, pour the remaining marinade over the pineapples and peppers.
Marinade for up to 2 hours.
Grill steaks to desired temperature (medium rare – 130 degrees, medium – 140 degrees, well done – 160 degrees).
Grill pineapples and peppers until slightly tender.
Let me know what you think, I’d love to hear from you! Enjoy. And, until next time, cheers!