LATIN STEAKS WITH GRILLED PINEAPPLE
AND SWEET AND SMOKY BBQ SAUCE

4 beef shoulder top blade steaks (flat iron) or beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each)
1 can (8 ounces) pineapple rings in juice
1/4 teaspoon black pepper
Salt
Lime slices, cilantro sprigs (optional)
FOR THE MARINADE:
1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons reserved pineapple juice
2 tablespoons roasted-garlic-flavored oil
2 teaspoons fajita seasoning
FOR THE SWEET AND SMOKY BBQ SAUCE:
1/2 cup prepared molasses or other sweet barbecue sauce
2 tablespoons reserved pineapple juice
1 chipotle pepper in adobo sauce, seeded, minced

Drain pineapple, reserving 1/4 cup 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 minutes to 2 hours.

Meanwhile combine barbecue sauce ingredients in small bowl. Set aside.

WHEN READY TO COOK:
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (shoulder center steaks, covered, 11 to 14 minutes) for medium rare to medium doneness, turning once. About 8 minutes before steaks are done, place pineapple rings on grid. Grill until heated through, turning once.

TO SERVE:
Season steaks with salt, as desired. Drizzle steaks and pineapple with sweet and smoky barbecue sauce. Garnish with lime slices and cilantro sprigs, if desired.

Servings: 4
Source: National Cattlemen's Beef Association