I haven't had time to write anything about Top Chef this week, but I'll try to jot down a few notes before the finale on Wednesday!In the meantime, this was a quick, tasty and healthy dinner from a cooking contest buddy. We beat the Ralstons in a cookie contest in 2006, and they beat us in The National Beef Cook-off in 2007. I like the Ralstons so I hope the two families will meet again to break the tie -- although we'd actually have to enter a contest to make that happen! We've been much to busy to do so lately.
I don't have a lot of success broiling beef and this recipe was no exception. I don't know what I do wrong, but it came out a bit chewy. I loved the unusual salsa, though. I would never have thought of putting those ingredients together, but I thought the salsa was not only colorful but also refreshing. It was a nice complement to the beef.
I haven't had a chance to submit anything to the ARF/5-A-Day weekly event at Sweetnicks in awhile, so I'm doing so today. Check out Cate's blog each Tuesday for great recipes that help you get your daily fruits and veggies!
Hoisin Barbecue Steak-0n-a-Stick with Pineapple SalsaRecipe by Teresa and Catherine Ralston, National Beef Cook-off 2007, Runner-Up in the Kids in the Kitchen Category
1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
1/3 cup ketchup
2 tablespoons hoisin sauce
1/2 teaspoon pepper
salt (optional)
Pineapple salsa
1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/2 cup hothouse cucumber
2 teaspoons rice vinegar (optional -- I used and liked it)
1. Combine Pineapple Salsa ingredients and set aside.
2. Combine ketchup and hoisin sauce in another small bowl; set aside. Cut beef steak into 1-inch pieces. Thread beef evenly onto four 10- to 12-inch metal skewers. Season evenly with pepper.
3. 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. Makes 4 servings.