4 - 6 oz. boneless beef chuck steak OR shoulder top blade (flat iron) steak 1 1/2 c. fresh pineapple chunks packed in juice 1/2 c. hoisin sauce 1 large red bell pepper, cut into 1 1/2-in. squares 1 small red onion, cut into 8 wedges 1/3 c. apricot preserves 2 Tbsp. fresh lemon juice 2 Tbsp. fresh cilantro, chopped
What to do:
1. Soak four 12-in. bamboo skewers in water 10 min; drain. 2. Meanwhile drain pineapple, reserving 1/2 c. juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag. Pour 1/4 c. hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 min.-2 hr. 3. Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 c. hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hrs. 4. Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10-14 min. 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.
