South Pacific Steak

Beef

Prep Time: 2 hours Cook Time: 30 minutes Difficulty: Easy Servings: 4 Source:

Ingredients

4 boneless beef chuck eye steaks cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 ounces each)

1 1/2 cups purchased fresh pineapple chunks packed in juice

1/2 cup hoisin sauce

1 large red bell pepper cut into 1-1/2 inch pieces

1 small red onion cut into 8 wedges

1/3 cup apricot preserves

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh cilantro

Directions

Soak four 12-inch bamboo skewers in water 10 minutes; drain.

Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl.

Place steaks in food-safe plastic bag. Pour 1/4 cup hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.

Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals.

Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally.

Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.

Notes

Linda Morten, TX
© Cattlemen's Beef Board and National Cattlemen's Beef Association