South Pacific Steak Steaks
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Servings
Serves 4
Prep Time
5 minutes
Refrigerate
2 hours
Cook Time
15 minutes
Cooking Methods
Broiling
Grilling
Beef Type
Chuck
Ingredients
- 4 boneless beef chuck eye steaks, cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 oz 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 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh cilantro
Instructions
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 sealable plastic bag. Pour 1/4 cup hoisin-pineapple misture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush with 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 wtih kabobs and sauce. Sprinkle with cilantro.
Nutritional Information
Nutrition Info per serving: (1 serving, 6 oz.) 266 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 71 mg cholesterol; 307 mg sodium; 20 g carbohydrate; 1.4 g fiber; 23 g protein; 3.9 mg niacin; 0.5 mg vitamin B6; 5.3 mcg vitamin B12; 3 mg iron; 34 mcg selenium; 8.3 mg zinc.
