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 ½ cups purchased fresh pineapple chunks packed in juice
  • ½ cup hoisin sauce
  • 1 large red bell pepper, cut into 1-1/2 inch pieces
  • 1 small red onion, cut into 8 wedges
  • cup apricot preserves
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh cilantro
Categories
Beef
Keywords
Grilled Beef

Directions

1. Soak four 12-inch bamboo skewers in water 10 minutes; drain.
2. Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple juice and hoisin sauce in small bowl.
3. 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.
4. 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.
5. Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals.
6. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally.
7. 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.

Source

Servings/Yield

Preparation Times

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