South Pacific Steak Kabobs
South Pacific Steak Kabobs
  • 2 hrs
    Marinade Time
  • 15 min
    Prep Time
  • 15 min
    Cook Time
  • 4
    Servings

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Ingredients
  • 4 Omaha Steaks Flat Iron Steaks
  • 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
Preparation
  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. 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.
  3. Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto four 12" skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator 30 minutes to 2 hours.
  4. Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grill 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.
  5. 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.

Recipe and Photo courtesy of The Beef Checkoff