Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
Marinate: 2 Hrs.

+ 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

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.

* Recipe Courtesy of The Beef Checkoff

Shiraz/Syrah, Cabernet Sauvignon

Calories: 380;   Total Fat: 8g;   Cholesterol: 81mg;   Total Carbs: 42g;   Protein: 35g;   Sodium: 497mg;