Javanese Skewered Beef

The Playboy Gourmet, 1972

45 minutes — 4 Servings

Ingredients

2	pound	porterhouse steak (or shell steak – 1 inch thick)
20	ounce	canned pineapple chunks
1	cup	soy sauce
1	tablespoon	dry mustard
1	medium	onion (minced)
2	clove	garlic (minced)
1		inch gingerroot (minced – or 1 teaspoon powdered ginger)
1	tablespoon	sugar
2	tablespoon	sake (or dry sherry)
1⁄8	teaspoon	pepper

Instructions

Remove all fat and bones for meat, and cut into squares about 1 inch across and 1/2 inch thick. Drain the juice from the pineapple chunks. Prepare marinade by mixing in a deep bowl the soy sauce, mustard, onion, garlic, ginger root, sugar, sake and pepper. Place the meat in the marinade for 20 minutes – no longer. Fasten alternate pieces of meat and pineapple on skewers of metal or bamboo. Broil over charcoal fire until browned on both sides.