1lbthick-cut top round steak, cut into 1-inch cubes
4clovesgarlic, very finely chopped
For the Spicy Ramen Slaw:
2packages, 3-ounce ramen noodles
4cupsgreen cabbage, thinly sliced
1medium red bell pepper, cored and cut into 1/4-inch dice
1cupfresh pineapple, cut into 1/4-inch dice
3scallions, thinly sliced
1/3cupunsalted peanuts, coarsely crushed
2clovesgarlic, very finely chopped
1/2 to 1teaspoonsriracha
Whisk the oil, pineapple juice, soy sauce, rice vinegar, garlic and sriracha together in a bowl. Add the beef cubes and toss to combine. Cover and marinate in the refrigerator for a minimum of 6 hours, preferably overnight, tossing occasionally to ensure even flavoring.
About 1 hour before serving, prepare the Spicy Ramen Slaw. Place the ramen noodles in a food storage bag (you can discard the seasoning packets or reserve them for another use). Using a rolling pin, gently crush the noodles into small pieces, then transfer to a large bowl. Add the cabbage, red bell pepper, pineapple, scallions and peanuts and toss to combine.
In a separate bowl, whisk together the vegetable oil, pineapple juice, rice vinegar, soy sauce, sugar, garlic and sriracha. Pour over the ramen mixture and toss to combine. Set aside for about 45 minutes to allow the noodles to soften, tossing every 10 to 15 minutes to help distribute the flavors. During this time, feel free to add more vinegar, soy, sugar or sriracha according to taste.
Preheat a gas or charcoal grill to medium-high heat and thread the beef cubes onto 4 individual skewers.
Oil the grill grates and grill the skewers for 3 to 4 minutes, turning once midway through cooking.
To serve, plate a portion of the Spicy Ramen Slaw and top with a skewer of beef. Garnish with a sprinkling of crushed peanuts if desired.