Hoisin BBQ steak-on-a-stick with pineapple salsa (kids in the kitchen)

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Ingredients

  • For the pineapple salsa:

  • 225g diced fresh pineapple
  • 110g diced red pepper
  • 110g diced hothouse cucumber
  • 2 tsp rice vinegar, optional

  • For the steak-on-a-stick:

  • 75ml tomato tomato ketchup
  • 2 tbsps hoisin sauce
  • 0.5kg boneless beef top sirloin
  • 1/2 tsp pepper
  • Salt, optional

Use imperial measurements

Method

How to make Hoisin BBQ steak-on-a-stick with pineapple salsa (kids in the kitchen)

1) Preheat griddle.

2) Combine tomato ketchup and hoisin sauce in a bowl. Reserve some of the sauce in a small bowl and set aside.

3) Cut beef steak into 2.5cm pieces. Thread beef pieces evenly onto 4 (25 to 30-cm) metal skewers. Season kabobs evenly with pepper.

4) Place kabobs on rack in griddle pan so surface of beef is 7.5 to 10cm from heat. Brush beef generously with some of reserved sauce mixture. Cook 7 to 9 minutes for medium-rare to medium doneness, turning once and brushing with remaining sauce mixture.

5) Season beef with salt, if desired. Serve kabobs topped with pineapple salsa.

Cook's tip: 2 beef shoulder top blade (flat iron) steaks (226g each) may be substituted for top sirloin steak. Cooking time remains the same.

Cook's tip: regular cucumber may be substituted.

For easier preparation, use peeled, cored and sliced fresh pineapple available in the supermarket produce section.

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