Beef Kabobs with Grilled Asian Slaw

Think of this as a giant Asian Cold Slaw Salad. I took the beef off of the kabobs and put them on top of my salad. The teriyaki sauce makes it taste absolutely wonderful.

Ingredients:
1 to 1 1/4 lbs. boneless beef sirloin steak, cut into 3/4 inch pieces
1 cup teriyaki sauce, homemade or storebought
1 small head grenn cabbage, tough outer leaves removed
1 bunch green onions
6-8 rings fresh pineapple (if absolutely have to you can use canned pineapple rings)
1/4 cup canola oil, plus more for brushing

In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat gas grill to medium-heat, and oil the grates.

Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef.

Grill the beef for 2 minutes per side, turning once, or until cooked to your liking. Grill the cabbage, onions, and pineapple rings for 2-3 minutes or un til you have visible grill marks, turning them once with tongs. Bring everything inside.

Chop the onions (include some of the green), the pineapple, and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serves 4.