South Pacific Steak Recipe

ingredients

4 boneless beef chuck eye steaks, cut 1 inch thick (6 to 8 ounce size)
1 1/2 cup pineapple chunks in juice, drained, reserving
1/2 cup pineapple juice from the can
1/2 cup hoisin sauce
1 large red bell pepper, cut into 1.5 inch pieces
1 small red onion, cut in wedges
1/3 cup apricot preserves
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro

directions

In a small bowl, combine pineapple juice and hoisin sauce.

Place steaks in a food-safe plastic bag. Pour 1/4 cup juice mixture over steaks. Turn to coat. Close bag securely. Marinate in refrigerator for 30 minutes to 2 hours.

Alternately thread pineapple, bell pepper and onion onto 12-inch skewers (if using bamboo, soak them in water for 10 minutes before using).

Place skewers in a glass dish. Brush 1/4 cup juice mixture on kabobs. Marinate covered in the refrigerator for up to 2 hours.

Discard marinade. Place steaks and kabobs on broiler rack or grid over medium, ash-covered coals. Cook steaks (if grilling, cover grill) for 10 to 14 minutes for medium-rare to medium doneness and vegetables are tender-crisp, turning occasionally.

In a small saucepan, combine unused juice mixture, apricot preserves and lemon juice. Cook and stir over medium heat until hot.

Serve steaks with kabobs and sauce. Sprinkle with cilantro.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

13 Ways To Use Frozen Spinach (and love it!)

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).