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South Pacific Steak




Source of Recipe


Source: txbeef.org


List of 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 tablespoons fresh lemon juice

2 tablespoons chopped fresh cilantro



Recipe



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 mixture 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 ae crisp-tender, turning occasionally.


Meanwhile, combine remaining hoising-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.