South Seas Grilled Steaks

All that's missing from these T-bone steaks, seasoned with Caribbean flavors and tangy pineapple preserves, is a soft ocean breeze blowing in the palm trees.

  • prep time 25 min
  • total time
  • ingredients 5
  • servings 4

Ingredients

Glaze

1/2
cup pineapple preserves
1/4
cup purchased teriyaki baste and glaze
2
tablespoons fresh lime juice

Steaks

4
(1-lb.) beef T-bone or 4 (1-inch-thick) beef porterhouse steaks
3
teaspoons Caribbean jerk seasoning
  • 1 Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients; mix well. Cook over low heat until preserves are melted, stirring frequently.
  • 2 Rub both sides of each steak with jerk seasoning.
  • 3 When grill is heated, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 18 minutes or until of desired doneness, turning once or twice and brushing with glaze during last 2 minutes of cooking time.
  • 4 Bring any remaining glaze to a boil. Serve warm glaze with steaks.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    540
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    155mg
    155%;
    Sodium
    850mg
    850%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    0g
    0%
      Sugars
    22g
    22%
    ),
    Protein
    60g
    60%
    ;
    % Daily Value*:
    Vitamin A
    12%;
    Vitamin C
    4%;
    Calcium
    2%;
    Iron
    32%;
    Exchanges:
    2 Other Carbohydrate; 8 1/2 Very Lean Meat; 3 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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