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Latin Steaks with Sweet & Smoky BBQ Drizzle
Courtesy of The Beef Checkoff
Servings: 8
Prep Time: 10 Min.
Cook Time: 15 Min.
Marinate: 15 Min -2 Hrs
What you need:
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+ 4 (8 oz.) Flat Iron beef steak or top blade steak, cut 1-in. thick
+ 1 can pineapple rings in juice
+ 1/4 tsp. coarsely ground black pepper
+ 1/4 tsp. salt
+ lime slices, cilantro sprigs (optional)

+ 1/4 c. fresh lime juice
+ 3 Tbsp. chopped fresh cilantro
+ 2 Tbsp. reserved pineapple juice
+ 2 Tbsp. roasted-garlic-flavored oil
+ 2 tsp. dry fajita seasoning

Sweet and Smoky BBQ Sauce:
+ 1/2 c. molasses or other sweet barbecue sauce
+ 2 Tbsp. reserved pineapple juice
+ 1 chipotle pepper in adobo sauce, minced
What to do:
1. Drain pineapple, reserving 1/4 c. juice for marinade and barbecue sauce. Cover and refrigerate pineapple rings until ready to use.
2. Whisk marinade ingredients in small bowl. Season steaks with black pepper. Place in food-safe plastic bag. Pour marinade over steaks; turn steaks to coat. Close bags securely and marinate in refrigerator 15 min. to 2 hrs.
3. Meanwhile combine barbecue sauce ingredients in small bowl. Set aside.
4. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10-14 min. (shoulder center steaks, covered, 11-14 min.) for medium rare to medium doneness, turning once. About 8 min. before steaks are done, place pineapple rings on grid. Grill until heated through, turning once.
5. Season steaks with salt, as desired. Drizzle steaks and pineapple with sweet & smoky barbecue sauce. Garnish with lime slices and cilantro sprigs, if desired.

* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Zinfandel, Shiraz/Syrah, Burgundy
Nutritional information:
Calories: 245;   Total Fat: 11g;   Saturated Fat: 3g;   Cholesterol: 51mg;   Total Carbs: 14g;   Sodium: 292mg;  
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