SOY-GLAZED STEAKS WITH SPICY PINEAPPLE FRIED RICE

Spicy Pineapple Fried Rice (recipe follows)
1 to 1 1/4 pounds boneless beef top sirloin or rib eye steaks, cut 1 inch thick
FOR THE GLAZE:
1/4 cup pineapple syrup (reserved from canned crushed pineapple)
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 teaspoon cornstarch

Prepare Spicy Pineapple Fried Rice; keep warm.

In 1-cup glass measure, combine glaze ingredients; mix well. Microwave on HIGH 2 1/2 to 3 minutes or until thickened; set aside.

Place beef steak on grid over medium ash-covered coals. Grill top sirloin steak uncovered 17 to 21 minutes (rib eye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally and brushing both sides with some of glaze during last 5 minutes of grilling.

TO SERVE:
Trim fat from steak. Carve steak crosswise into slices; drizzle with remaining glaze. Serve with rice.

SPICY PINEAPPLE FRIED RICE

1 (8 to 8-1/4 ounces) can crushed pineapple in syrup
2 tablespoons vegetable oil
1 clove garlic, crushed
1 teaspoon finely chopped fresh ginger
1/8 to 1/4 teaspoon crushed red pepper
3 cups cold cooked rice
1/4 cup soy sauce
1/4 cup thinly sliced green onions

Drain pineapple, reserving 1/4 cup syrup for steak glaze; set aside.

Meanwhile in large nonstick skillet, heat oil over medium-low heat until hot. Add garlic, ginger and red pepper; cook and stir 2 minutes.

Increase heat to medium-high. Add rice and soy sauce; cook 2 minutes, stirring frequently.

Add reserved pineapple, tossing to combine; heat through. Sprinkle with green onions before serving.

Servings: 4
Source: National Cattlemen's Beef Association