Hoisin Beef Kabobs with Pineapple Salsa
- 1-¼ lb boneless beef top sirloin steak, cut 1 inch thick
- ⅓ cup ketchup
- 2 Tbsp hoisin sauce
- ½ tsp black pepper
- Pineapple Salsa:
- 1 cup fresh pineapple, diced
- ½ cup red bell pepper, diced
- ½ cup hothouse cucumber, diced
- 2 tsp rice vinegar (optional)
Combine Pineapple Salsa ingredients in small bowl. Set aside.
Combine ketchup and hoisin sauce in another small bowl; set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto four 10 to 12-inch metal skewers. Season kabobs evenly with pepper.
Place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush beef generously with some of reserved sauce mixture. Broil 7 to 9 minutes for medium rare (145°F) to medium (160°F) done-ness, turning once and brushing with remaining sauce mixture. Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa. For a taste of the great outdoors, try grilling the kabobs instead.
Two beef shoulder top blade (flat iron) steaks (8 ounces each) may be substituted for top sirloin steak. Broiling time remains the same.
For easier preparation, use peeled, cored and sliced fresh pineapple available in the supermarket produce section.
Regular cucumber may be substituted.
Serves 4. Per serving: 258 cal, 15g carbs, 7g fat, 62mg chol, 421mg sodium, 1.3g fiber.