- 1 cup diced fresh pineapple
- 1/2 cup diced red bell pepper
- 1/2 cup diced hothouse cucumber
- 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
- 1/2 teaspoon pepper
- Salt, optional
Special equipment: 4 (10 to 12-inch) metal skewers
Combine Pineapple Salsa ingredients in small bowl. Set aside.
Combine ketchup and hoisin sauce in a bowl. Reserve some of the sauce in a small bowl and set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto 4 (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 to medium doneness, turning once and brushing with remaining sauce mixture.
Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa.
Cook's Tip: 2 beef shoulder top blade (flat iron) steaks (8-ounces each) may be substituted for top sirloin steak. Broiling time remains the same.
Cook's Tip: Regular cucumber may be substituted.
Cook's Tip: For easier preparation, use peeled, cored and sliced fresh pineapple available in the supermarket produce section.