 |
| | | |  | | | Cook’s Tip: Two beef shoulder top blade (flat iron) steaks (8 ounces each) may be substituted for top sirloin steak. Broiling time remains the same.
Cook’s Tip: Regular cucumber may be substituted.
Cook’s Tip: For easier preparation, use peeled, cored and sliced fresh pineapple available in the supermarket produce section.
| |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. | |  |
|
 |
|
Hoisin BBQ Steak-on-a-Stick with Pineapple Salsa
25 to 30 minutes
|
|
|
|
|
Ingredients: |
| 1-1/4 |
|
pounds boneless beef top sirloin steak, cut 1 inch thick |
| 1/3 |
|
cup ketchup |
| 2 |
|
tablespoons hoisin sauce |
| 1/2 |
|
teaspoon pepper |
|
|
Salt (optional) |
| |
Pinapple Salsa: |
| : |
|
|
| 1 |
|
cup diced fresh pineapple |
| 1/2 |
|
cup diced red bell pepper |
| 1/2 |
|
cup diced hothouse cucumber |
| 2 |
|
teaspoons rice vinegar (optional) |
|
|
|
Instructions: |
| 1. |
|
Combine Pineapple Salsa ingredients in small bowl. Set aside. |
| 2. |
|
Combine ketchup and hoisin sauce in another small bowl; set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto four 10 to 12-inch metal skewers. Season kabobs evenly with pepper. |
| 3. |
|
Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush beef generously with some of reserved sauce mixture. Broil 7 to 9 minutes for medium rare to medium doneness, turning once and brushing with remaining sauce mixture. Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa. |
|
| Makes 4 servings. |
|
| | | | | Nutrition information per serving: 258 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 62 mg cholesterol; 421 mg sodium; 15 g carbohydrate; 1.3 g fiber; 34 g protein; 10.1 mg niacin; 0.8 mg vitamin B6; 1.8 mcg vitamin B12; 2.5 mg iron; 38.4 mcg selenium; 6.3 mg zinc. |
|
|
