Try a new twist on flank steak. Using the broiler will get you a wonderful grilled taste without having to fire up the grill!
pouch (8 oz) Old El Paso™ Mexican Cooking Sauce Chipotle
green bell pepper, cut into 24 cubes
can (20 oz) pineapple chunks, drained
red onion, cut into 12 wedges, then in half
tablespoons vegetable oil
beef flank steak, trimmed of fat (1 to 2 lb)
Heat gas or charcoal grill. Place 1/4 cup of the cooking sauce in small bowl to use for brushing while grilling. Reserve remaining cooking sauce in microwavable bowl to serve with beef.
On each of 6 (12-inch) skewers, alternately thread bell pepper, pineapple and onion.
Drizzle 1 tablespoon of the oil over beef; sprinkle salt and pepper on both sides. Brush one side of beef with 2 tablespoons of the cooking sauce from small bowl. Place beef on direct heat side of grill over medium heat. Place skewers on indirect heat side of grill. Cover grill; cook 12 to 14 minutes for medium doneness, turning once. After turning, brush beef with remaining 2 tablespoons cooking sauce from small bowl. When vegetables are tender, remove from grill. Cut beef diagonally across grain.
Microwave reserved cooking sauce that is in microwavable bowl uncovered on High 20 to 30 seconds or until hot. Serve with beef.
If using wooden skewers, be sure to soak the skewers for an hour before grilling or broiling so they don't burn.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.