South Pacific Chuck Eye Steak
Nutrition
Calories: 913 kcalCarbohydrates: 30 gProtein: 138 gFat: 36 gSaturated Fat: 18 gCholesterol: 317 mgSodium: 183 mgFiber: 7 gSugar: 24 gVitamin A: 15.825 IUCalcium: 62 mgIron: 18 mg
Ingredients
- 4 lb beef eye round steak cut 3/4 inch thick (about 5 to 6 ounces lb)
- 1 ½ cups pineapple chunks packed in juice
- ½ cup hoisin sauce
- 1 whole red pepper cut into 1/2 inch pieces
- 1 whole onion cut into 8 wedges
- 1/3 cup apricot preserves
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh cilantro
Instructions
- 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 15 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, covered, 9 to 11 minutes (over medium heat on preheated gas grill, covered, 9 to 12 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.
- Photo and Recipe Courtesy of The Beef Checkoff