From Danielle Walker.
¼ cup coconut aminos*
1/3 cup unsweetened pineapple juice
1 scallion, minced
2 cloves garlic, crushed into a paste
1 tablespoon cold-pressed sesame oil
1 tablespoon peeled and grated fresh ginger
½ teaspoon sea salt
¼ teaspoon crushed red pepper
2 pounds sirloin steak, trimmed and cut into 1-inch cubes
3 large zucchini or yellow squash, cubed
2 red bell peppers, seeded and cut into 1-inch pieces
1 large red onion, cut into thick 1-inch pieces
1 small pineapple, peeled, cored, and cut into 1-inch cubes
*For SCD, omit the coconut aminos and add an additional ½ teaspoon sea salt.
If using wooden skewers, soak 12 skewers in a dish of water for 1 hour
In a small bowl, combine the coconut aminos, pineapple juice, scallion, garlic, sesame oil, ginger, salt, and crushed red pepper.
Place the beef in a large baking dish and pour half of the marinade over it. Toss the coat. Cover and refrigerate for 45 minutes (see Tidbits). Reserve the other half of the marinade for basting.
Preheat a grill or grill pan to medium-high heat.
Drain the meat and discard the juices. Thread the meat, vegetables, and pineapple onto the soaked skewers or metal skewers.
Grill, covered for 8 to 10 minutes, turning occasionally and basting with the reserved marinade.
Because grass-fed beef is already lean compared with conventional beef, the enzymes in the pineapple juice will break through the muscle tissue quickly. Do not marinate longer than 45 minutes if using grass-fed meat. Conventional beef can be marinated for up to 4 hours.