1 boneless beef top sirloin
steak, cut 3/4 inch thick (about 1 pound)
1-1/2 cups 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
Directions:
1. Soak four 12-inch bamboo
skewers in water 10 minutes; drain.
2. Meanwhile drain pineapple,
reserving1/2 cup juice. Combine pineapple juice
and hoisin sauce in small bowl. Place steak in
food-safe plastic bag. Pour1/4 cup
hoisin-pineapple mixture over steak; 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; brush1/4 cup
hoisin-pineapple mixture on kabobs. Cover and
marinate in refrigerator up to 2 hours.
4. Remove steak and skewers from
marinade; discard marinade. Place steak and
kabobs on grid over medium, ash-covered coals.
Grill steak, covered,13 to16 minutes for 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. Carve steak
into thin slices and serve with kabobs and
sauce. Sprinkle with cilantro.