Courtesy of The Beef Checkoff
8Servings•10 Min.Prep Time•15 Min.Cook Time•15 Min -2 HrsMarinate Time•
原料：
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)
-
Marinade:
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
说明：
- Drain pineapple, reserving 1/4 c. juice for marinade and barbecue sauce. Cover and refrigerate pineapple rings until ready to use.
- 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.
- Meanwhile combine barbecue sauce ingredients in small bowl. Set aside.
- 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.
- 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
营养：
| 成分 | 数值 |
|---|
| Calories | 245 |
| Total Fat | 11g |
| Saturated Fat | 3g |
| Cholesterol | 51mg |
| Total Carbs | 14g |
| Sodium | 292mg |