South Pacific Steak

4 Servings

First Place in the "Grilled Beef" category of the 2003 National Beef Cook-Off.

ingredients

  • 1 1/2 cups purchased fresh pineapple chunks packed in juice
  • 1/2 cup hoisin sauce
  • 4 boneless beef chuck eye steaks, cut 1-inch thick, or 4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each)
  • 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 for 10 minutes, drain.

Meanwhile, drain the pineapple, reserving 1/2 cup juice. Combine the pineapple juice and hoisin sauce in a small bowl. Place the steaks in a sealable plastic bag. Pour 1/4 cup hoisin-pineapple mixture over the steaks; turn to coat. Close the bag securely and marinate in the refrigerator 30 minutes to 2 hours.

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

Remove the steaks and skewers from the marinade; discard the marinade. Place the steaks and kabobs on a grill over medium, ash-covered coals. Grill the steaks, covered, 10 to 14 minutes until the steaks are medium-rare to medium doneness and the vegetables are crisp-tender, turning occasionally.

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

Recipe reprinted by permission of txbeef.org. All rights reserved.

RecID 8437

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