Say that three times fast:  Steak Skewers, Steak Skewers, Steak Skewers.

Typing it isn’t much easier.

Summertime weather is teasing us, so let’s get out there and grill!

These steak skewers marinated in pineapple juice, soy and lots of other goodness are just the ticket. So tropical and summery!

Tender and moist, the skewer marinade makes this such a satisfying warm weather meal. Best enjoyed on a patio or poolside. In my humble opinion.

Check this out for more on how to make these beauties for your family this summer!

Photo courtesy of SarahsCucinaBella.com.

So, any and every holiday is an excuse for me to cook steaks.

There, I said it.

Labor Day is no different. In fact, it’s the quintessential holiday for steak grillin’.

There, I said “quintessential.”

Labor Day’s the unofficial close of summer (boo!) and we ALWAYS get outside and swim and eat and soak it in. It’s fun because it signals the start of football season and a break from hot, hot weather.

But, it’s sad because, well, we LOVE summer around our house.

We’re going to relax with some steaks, some ribs and some burgers. Some friends are coming over and we’re going to talk about where the time went and how we could possibly be this old and how it came to be that the top of our kids’ heads now reach our shoulders and how our alma mater’s football team better win this year.

You know, the same stuff we always talk about — but never tire of.

How about you????

Feeling like a steak, but want to feel really, really good about eating it?

Try a London Broil. It’s lean, it’s flavorful, and paired with lots of yummy, summery vegetables it’s just about totally guilt-free!

Grilled London Broil with Summer Vegetables

Makes 4, 10 oz. servings Prep Time: 15 minutes + marinating time

Cook Time: 10 minutes

1/4 cup red wine vinegar
2 T. Giant olive or Giant canola oil
1 T. Giant fresh thyme or oregano
2 large cloves garlic, minced
1/2 tsp. Giant ground pepper
1 lb Giant beef top round steak (London Broil)
1 cup Giant cherry tomatoes
2 medium Giant zucchini, sliced lengthwise
1 medium Giant yellow summer squash, sliced lengthwise
1 tsp. Giant olive oil
2 T. grated Parmesan cheese

For marinade, combine vinegar, oil, thyme or oregano, garlic and pepper in a food-safe plastic bag. Add steak to bag and turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Toss tomatoes, zucchini and yellow squash with oil. Make an aluminum foil boat to contain tomatoes. Remove steak from marinade; discard marinade. Pre-heat your grill and place steak over medium direct heat. Arrange vegetables around steak. Grill steak, uncovered, 8 to 9 minutes for medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until crisp-tender, turning occasionally.

Remove vegetables to a serving platter and sprinkle with cheese. Carve steak into thin slices against the grain.

Nutrition information per serving: 270 calories, 15 g fat, 5 g saturated fat, 55 mg cholesterol, 110 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Photo courtesy of nycotto.com.

Recipe courtesy of chicagotribune.com.