Skewered Beef & Corn Recipe

Directions Cut meat crosswise into steaks about 1/2 inches thick.

Then apply tenderizer according to package directions.

Cut meat into 1 1/2-inch cubes and place in a large bowl.

Prepare Pineapple wine marinade and pour over meat; stir to coat.

Cover and refrigerate for at least 6 hours or until next day, stirring occasionally.

In a small bowl, stir together butter, oil, and 1/3 cup of the marinade drained from meat; set aside.

Discard remaining marinade.

On long, sturdy metal skewers, thread meat alternately with corn, bell peppers, onions, and pineapple.

Brush all over with butter mixture.

Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals Cook, turning and basting frequently with butter mixture, until meat is done to your liking; cut to test (12 to 15 minutes for medium-rare).