Mandarin Steak Skewers



1 teaspoon minced garlic
1 tablespoon soy sauce
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
1 11 oz can mandarin oranges, drained
2 lbs boneless sirloin steak, 1 inch thick cut into 1 inch cubes
12 cherry tomatoes
24 canned pineapple chunks

1. In a blender or food processor, puree first seven ingredients. Place steak cubes in a large sealable bag. Pour mixture over steak. Seal and shake to evenly coat. Refrigerate for 6-8 hours. Drain well, reserving liquid. For each skewer, start with a cherry tomato then alternate steak and pineapple, ending with another tomato. Prepare charcoal or gas grill to medium high heat. Grill skewers for 4-5 minutes per side or to desired doneness, basting occasionally with reserved liquid. Serve on a bed of saffron rice, if desired.

6 servings