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Steak: South Seas Grilled Steaks

Source of Recipe

Pillsbury Classics: Great Grilling 5/00


List of Ingredients

GLAZE:
1/2 cup pineapple preserves
1/4 cup purchased teriyaki baste and glaze
2 tablespoons fresh lime juice

STEAKS:
4 1 pound beef t-bone steak or four 1-inch thick porterhouse steaks
3 teaspoons caribbean jerk seasoning


Recipe

Heat grill. In small saucepan, combine preserves, teriyaki baste and glaze and lime juice. Cook over low heat until preserves are melted, stirring frequently. When ready to grill, rub both sides of each steak with jerk seasoning. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 12 to 18 minutes or until of desired doneness, turning once or twice and brushing with glaze during last 2 minutes of cooking time. To serve, bring any remaining glaze to a boil. Serve with steaks. 4 servings

Note: To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once or twice and brushing with glaze during last 2 minutes of cooking time. Ingredient Substitution: Beef strip steaks or rib steaks can also be used in this recipe.