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