Grilling Steak: Beef 101

Recipe: Hoisin Beef Kabobs with Pineapple Salsa

There's nothing better than a sizzling steak hot off the grill. If you're the grill master, you may be looking to brush up on the right techniques to make sure you have a great beef meal every time.

The Featured Cut
"Boneless top sirloin steak is perfect for the grill. It's versatile, tender and flavorful," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Top sirloin partners well with rubs, marinades and sauces that add complimentary accents - and it's perfect for cutting into pieces for kabobs, a great way to stretch your grilling budget. Although it seems so decadently delicious, top sirloin is one of the 29 cuts of beef that meet the government guidelines for lean, providing 156 calories and 4.6 grams of fat - as well as 10 essential nutrients - per 3-ounce cooked serving."

Three Easy Steps
Step 1: Prepare gas or charcoal grill according to manufacturer's directions for medium heat. 
Step 2: Remove beef from refrigerator and season with a spice blend or marinade as desired. Place on preheated cooking grid.
Step 3: Cook boneless top sirloin steak (1 inch thick) 17 to 21 minutes uncovered (charcoal grill) or 13 to 16 minutes covered (gas grill), turning occasionally. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.

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Hoisin Beef Kabobs with Pineapple Salsa
Total Recipe Time: 25 to 30 minutes
Makes 4 servings

1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
1/3 cup ketchup
2  tablespoons hoisin sauce
1/2 teaspoon black pepper

Pineapple Salsa:

1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced cucumber
2 teaspoons rice vinegar

Combine Pineapple Salsa ingredients in small bowl; set aside. Combine ketchup and hoisin sauce in another small bowl; set aside. 

Cut beef steak into 1 inch pieces. Thread beef pieces evenly onto four 10 to 12 inch metal skewers. Season kabobs evenly with pepper.

Place kabobs on grid over medium, ash-covered coals. Brush beef generously with some of reserved sauce mixture. Grill kabobs, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with remaining sauce mixture. Season beef with salt, as desired. Serve kabobs topped with Pineapple Salsa.

Courtesy of Family Features and The Beef Checkoff