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If you like steak...... and you like the pacific islands.... then you’re going to love this meal. In no time at all you will be eating this steak and dreaming of being under a palm tree enjoying the warm breeze blowing in off the beautiful pacific ocean..... What You’ll Need 4 small steaks 1 ½ C pineapple chunks packed in juice ½ C Hoisin Sauce 1 large red bell pepper - cut into 1 ½” chunks 1 small red onion - cut into 8 wedges ⅓ C Apricot preserves 2 Tbs fresh lemon juice 2 Tbs fresh cilantro - chopped How it’s Done Soak four 12” bamboo skewers in water for 10 min; drain. Drain pineapple, reserving ½ C of juice. Combine pineapple juice and Hoisin Sauce in small bowl. Place steaks in food safe plastic bag. Pour ¼ C Hoisin- Pineapple mixture over steaks, turn to coat. Close bag securely and marinate in refrigerator for 30 min to 2 hours. Alternately thread Pineapple chunks, Bell Peppers pieces and Onion wedges onto four skewers. Place in glass dish and brush with ¼ C of Hoisin - Pineapple mixture. Cover and marinate in refrigerator for 30 min to 2 hours. Remove Steaks and skewers, discarding the marinade. Pour marinade in pan, bring to rolling boil, then remove from heat. Place Steaks and Kabobs on grill over medium heat. Grill covered 10-14 minutes, turning occasionally until steaks are medium to medium rare and vegetables are crisp-tender. Combine remaining Hoisin-Pineapple mixture, Apricot preserves and Lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with Cilantro

South Pacific Steak