4 boneless beef chuck eye steaks, cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 oz. each)

1-1/2 C. purchased fresh pineapple chunks packed in juice

1/2 C. hoisin sauce

1 large red bell pepper, cut into 1-1/2 inch pieces

1 small red onion, cut into 8 wedges

1/3 C. apricot preserves

2 T. fresh lemon juice

2 T. chopped fresh cilantro

 

Soak four 12-inch bamboo skewers in water 10 minutes; drain.  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 minutes to 2 hours.  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 hours.  Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally. 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.