Prep 25 mins
Cook 10 mins
Two beef shoulder top blade (flat iron) steaks (8 ounces each) may be substituted for top sirloin steak. Broiling time remains the same.
- 566.99 g boneless beef top sirloin steaks, cut 1 inch thick
- 78.07 ml ketchup
- 29.58 ml hoisin sauce
- 2.46 ml black pepper
- 236.59 ml diced fresh pineapple
- 118.29 ml diced red bell pepper
- 118.29 ml diced cucumber
- 9.85 ml rice vinegar
- 0.25 ml salt
- 0.25 ml pepper
- Combine Pineapple Salsa ingredients in small bowl. Set aside.
- Combine ketchup and hoisin sauce in another small bowl. Divide and reserve a couple of tablespoons for later use; 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) doneness, turning once and brushing with remaining sauce mixture. Season beef with salt.
- Serve kabobs topped with Pineapple Salsa.
This prize winning recipe is an original recipe created by my daughter and I for the 2007 National Beef Cook-Off and is part of the Beef Check Off program. It is great for families to make together in the kitchen! We wanted to acknowledge the source for gailanng and hope you enjoy it!!