|
|
> Home SOUTH PACIFIC DELMONICO STEAKS
Total preparation and cooking time: 30 minutes
Marinating time: 30 minutes to 2 hours
4 boneless beef chuck eye (Delmonico) steaks, cut 1 inch thick or 4 beef shoulder top blade
(flat iron) steaks (about 6 to 8 ounces 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
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 skewers. Place
in glass dish; brush 1/4 cup hoisin-pineapple mixture on kabobs. Cover and marinate in
refrigerator up to 2 hours.
4. 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 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.
Makes 4 servings.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
|
|
|