Hoisin BBQ Steak-on-A-Stick
By: Import User
Updated: January 7, 2009
Air Date: 1/8/2009
4 servings
Mealtime can bring double the rewards if we enter a cooking contest! This winning entry from the recent National Beef Cook-Off proves that any of you could be in the running next year!
1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced hothouse cucumber (see Options)
2 teaspoons rice vinegar (optional)
1/3 cup ketchup
2 tablespoons hoisin sauce
1-1/4 pounds boneless beef top sirloin steak, cut 1-inch thick (see Options)
1/2 teaspoon black pepper
Salt (optional)
Combine the pineapple, red pepper, cucumber, and rice vinegar in a small bowl; set aside. Combine the ketchup and hoisin sauce in another small bowl; set aside.
Thread the beef pieces evenly onto four 10- to 12-inch metal skewers. Season kabobs evenly with black pepper and brush generously with some reserved sauce mixture.
Place the kabobs on a rack in a broiler pan so the surface of the beef is 3 to 4 inches from the heat. Broil 7 to 9 minutes for medium-rare to medium doneness, turning once and brushing with remaining sauce mixture halfway through cooking.
Season beef with salt, if desired. Serve kabobs topped with pineapple mixture.
OPTIONS: Two beef shoulder top blade (flat iron) steaks (8 ounces each) may be substituted for top sirloin steak; the broiling time remains the same. You may also use a regular cucumber - just remove the seeds. And for easier preparation, you can use peeled, cored, and sliced fresh pineapple, available in the supermarket produce section.
Recipe courtesy of the Beef Checkoff Program
For more information about entering the 2009 National Beef Cook-Off, visit www.beefcookoff.org.
For the winning recipe of the 2007 National Beef Cook-Off, click here.
4 servings
Mealtime can bring double the rewards if we enter a cooking contest! This winning entry from the recent National Beef Cook-Off proves that any of you could be in the running next year!
1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced hothouse cucumber (see Options)
2 teaspoons rice vinegar (optional)
1/3 cup ketchup
2 tablespoons hoisin sauce
1-1/4 pounds boneless beef top sirloin steak, cut 1-inch thick (see Options)
1/2 teaspoon black pepper
Salt (optional)
Combine the pineapple, red pepper, cucumber, and rice vinegar in a small bowl; set aside. Combine the ketchup and hoisin sauce in another small bowl; set aside.
Thread the beef pieces evenly onto four 10- to 12-inch metal skewers. Season kabobs evenly with black pepper and brush generously with some reserved sauce mixture.
Place the kabobs on a rack in a broiler pan so the surface of the beef is 3 to 4 inches from the heat. Broil 7 to 9 minutes for medium-rare to medium doneness, turning once and brushing with remaining sauce mixture halfway through cooking.
Season beef with salt, if desired. Serve kabobs topped with pineapple mixture.
OPTIONS: Two beef shoulder top blade (flat iron) steaks (8 ounces each) may be substituted for top sirloin steak; the broiling time remains the same. You may also use a regular cucumber - just remove the seeds. And for easier preparation, you can use peeled, cored, and sliced fresh pineapple, available in the supermarket produce section.
Recipe courtesy of the Beef Checkoff Program
For more information about entering the 2009 National Beef Cook-Off, visit www.beefcookoff.org.
For the winning recipe of the 2007 National Beef Cook-Off, click here.
