SOUTH PACIFIC STEAK
Linda Morten, TX
Total preparation and cooking time: 30 minutes
Marinating time: 30 minutes to 2 hours · Makes 4 servings

4		boneless beef chuck eye 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.