South Pacific Steak Kabobs

Recipe Categories: All Recipes | Flat Iron Steak | Other Steak Favorites | Kabobs | Lighter Options

2 hrs
Marinade Time

Prep time: 15 min

Cook time: 15 min

Serves: 4

Nutrition Info

Find Recipes on Our Steak Time App

These healthy steaks are full of sweet-and-tangy flavor. Marinate Omaha Steaks Flat Iron Steaks in a pineapple-hoisin sauce mixture, and grill with bell pepper, pineapple, and red onion kabobs. Serve meat and vegetables with rice and garnish with cilantro to finish this tasty meal.

Featured Omaha Steaks Product

Flat Iron Steaks

(149)

4 (7 oz.) steaks

Temporarily Unavailable
Sign up to be notified when we have more.

Quick View

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

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 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.
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.
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.
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