Steak and Pineapple Kabobs with Grilled Vegetables

Dave and I celebrated the first 'summer-like' weekend in Newport by purchasing a gas grill. I have enjoyed my charcoal Weber for years, but we had been discussing for some time that we would probably use a grill much more often if we didn't have to wait for coals, especially during the week. This recipe is really simple and does not require a lot of work...perfect tribute to summer after a day at the beach!

Ingredients (serves 2):
3 large red potatoes
1 red onion
1 red bell pepper
3 garlic cloves, crushed
2 T olive oil
1 T thyme
salt and pepper to taste

1 2 lb top sirloin, fat trimmed and cut into chunks
1 pineapple, chopped into large chunks (you will have some leftover)
1/4 cup soy sauce
3 T Worcestershire sauce
3 garlic cloves, crushed
1 T brown sugar
1/2 t red pepper flakes
1 T canola oil

Directions:

Trim steak and put into a large ziplock bag. Add all ingredients, except pineapple to bag to create a marinade. Refrigerate at least 1 hour. I made this in the morning and headed to the beach all day.

Chop vegetables, mix in bowl with garlic, seasonings, and olive oil. Put in grill basket and grill over low heat for 25 minutes. Meanwhile, assemble kabobs by alternating steak and pineapple chunks on skewers. If using wooden skewers, make sure to soak in water prior to assembling. Once vegetables have cooked a while, flip the grill basket to grill the other side, add kabobs to barbecue. Cook on low to medium for an additional 20 minutes (turn every 5 minutes so all sides are seared) until desired doneness is achieved. Remove from grill and serve side by side. We also served this with rice pilaf.