Barbecued Grass Fed Steak Kabobs with Hoisin and Pineapple Salsa
|2 pounds boneless top grass fed dry aged sirloin steaks cut into 2 inch cubes|
|1/3 cup ketchup|
|2 tbs hoisin sauce|
|1 tsp fresh cracked black pepper|
|kosher salt to taste|
|1 cup diced fresh pineapple|
|1/2 cup diced red pepper|
|1/4 cup red onion|
|1/4 cup of seeded cucumber(skin on)|
|1 jalapeno pepper diced|
|Juice from one lime|
|Dash of kosher salt|
Here is a great recipe from the “Beef What’s for Dinner” folks…We tested it and made some modifications. Using a tender sirloin steak contrasted nicely with this spicy pineapple salsa. It’s a wonderful combination.
- Combine pineapple salsa ingredients in a small bowl. Set aside.
- Combine ketchup and hoisin sauce in another bowl and set aside.
- Cut beef into 2 inch pieces.
- Thread beef pieces evenly on to four 12 inch metal skewers. Season the kabobs evenly with cracked black pepper and kosher salt.
- Place kabobs on rack in broiler so surface of beef in 3 to four inches from heat.
- Brush beef generously with the hoisin sauce mixture.
- Broil 8 to 10 minutes for medium rare to medium doneness, turning once and brushing with the remaining sauce mixture.
- Serve kabobs over rice topped with the pineapple salsa.
Note: You may also cook the kabobs over a charcoal fire to get some great smoke flavor.