When I go out to eat, I really love going to restaurants that make food I really don’t ever make at home or to places that offer ethnic foods with specific flavors. Though I was born and raised in Texas, you really can’t pay me enough to go to a steakhouse. I’ve never really found them interesting enough to bother with since they all pretty much have the same offerings. But add ginger, garlic, sweet and spicy flavors to a steak? I’m all in! These Whole30 Teriyaki Steak Kabobs have all of that and more plus they get better with more time in the marinade so they are perfect for meal prepping.
How To Make Whole30 Teriyaki Steak Kabobs
As anyone who has ever made Japanese food knows, there is actually a lot of sugar used in the cuisine. And as anyone knows who has done a Whole30, sugar or sweeteners of any kind, outside of fruit, is a big NO-No. So how in the world did I pull off Teriyaki Steak Kabobs that are sweet, savory and also Whole30 compliant? The magic ingredient is naturally sweet frozen (or fresh) pineapple pureed with coconut aminos, spices and sesame oil. It has all the flavor of teriyaki including the sweetness and nothing to make you fall off the Whole30 wagon. This mixture goes on 2″ steak pieces (sirloin is fine) and they get to hang out for anywhere from 30 minutes at room temperature to 12 hours in the fridge. Alternate with onions, peppers and more pineapple on 12″ or longer skewers then grill or broil.
What to Serve with Whole30 Teriyaki Steak Kabobs
My go-to with these is garlic sauteed broccoli or a big salad with sesame ginger dressing. You could also dethread them after cooking and make a bowl with lime-cilantro cauliflower rice (or regular rice) sliced cucumbers, shredded carrots, sliced green onions and sesame seeds. An alternative dressing for a big salad or a topping for the bowl is a mayonnaise-based chile sauce such as this one.
Whole30 Teriyaki Style Steak Kabobs
- Teriyaki Steak Kabobs
2 lbs 100% grass-fed sirloin steak cut into 2″ cubes
1 1/4 cups fresh or frozen pineapple chunks
1/2 cup coconut aminos
2 tsp sesame oil
1 tbsp apple cider vinegar
1 tsp dried ginger
1 tsp onion powder
1 1/2 tsp granulated garlic (or garlic powder)
1 tsp salt
1/2 tsp pepper
- Other Ingredients
2 red, yellow or orange peppers, cut into 2″ pieces
1 red onion, cut into 2″ pieces
1 cup (or more) frozen or fresh pineapple chunks
Garnish: chopped green onions, cilantro and sesame seeds
- Teriyaki Marinated Steak
- Place steak cubes in a large ziploc bag or glass bowl. Blend all teriyaki sauce ingredients and pour over the steak cubes massaging to get the marinade deep into the meat. Let marinate for 1 hour at room temperature or up to 12 hours in the fridge.
- Teriyaki Kabobs
- Remove the steak from the marinade, reserving marinade, and alternate the cubes with peppers, onions and pineapple chunks.
- Bring reserved marinade to a low boil for 5 minutes. Reserve for brushing.
- Grill over high heat until each side has grill marks. Baste with sauce then turn down heat and cook until the middle of the largest cube registers 125 degrees for rare or 135 for medium.
- Sprinkle finished kabobs with sesame seeds, chopped green onions and cilantro if desired.