{"id":4694,"date":"2007-02-11T22:02:52","date_gmt":"2007-02-12T05:02:52","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4694"},"modified":"2010-05-17T22:03:08","modified_gmt":"2010-05-18T05:03:08","slug":"south-pacific-steak","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4694","title":{"rendered":"South Pacific Steak"},"content":{"rendered":"

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) <\/span><\/p>\n

1-1\/2 C. purchased fresh pineapple chunks packed in juice <\/span><\/p>\n

1\/2 C. hoisin sauce <\/span><\/p>\n

1 large red bell pepper, cut into 1-1\/2 inch pieces <\/span><\/p>\n

1 small red onion, cut into 8 wedges <\/span><\/p>\n

1\/3 C. apricot preserves <\/span><\/p>\n

2 T. fresh lemon juice <\/span><\/p>\n

2 T. chopped fresh cilantro <\/span><\/p>\n

\u00c2\u00a0<\/span><\/span><\/p>\n

Soak four 12-inch bamboo skewers in water 10 minutes; drain. \u00c2\u00a0<\/span>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. \u00c2\u00a0<\/span>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. \u00c2\u00a0<\/span>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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 \u00c2\u00a0 Soak four 12-inch bamboo skewers in water 10 minutes;…<\/p>\n

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