Beef Kabobs with Grilled Pineapple Salsa
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 20 Min.
Cook Time: 20 Min.
Marinate: 30 Min.
Prep Time: 20 Min.
Cook Time: 20 Min.
Marinate: 30 Min.
What you need:
* 1 1/2 lb. beef shoulder center (Ranch) steaks, cut 1-in. thick
* salt
* pepper
Marinade:
* 2 Tbsp. fresh lime juice
* 2 Tbsp. olive oil
* 2 large cloves garlic, minced
* 1 medium jalapeno pepper, minced
* 1/2 tsp. ground cumin
Pineapple Salsa:
* 1/2 medium pineapple, peeled, cored, cut into 1 1/2 in. chunks (about 3 c.)
* 1 medium red onion, cut into 12 wedges
* 1 large red or green bell pepper, cut into 1-1/2 in. pieces
* 2 tsp. freshly grated lime peel
* 1/2 tsp salt
* salt
* pepper
Marinade:
* 2 Tbsp. fresh lime juice
* 2 Tbsp. olive oil
* 2 large cloves garlic, minced
* 1 medium jalapeno pepper, minced
* 1/2 tsp. ground cumin
Pineapple Salsa:
* 1/2 medium pineapple, peeled, cored, cut into 1 1/2 in. chunks (about 3 c.)
* 1 medium red onion, cut into 12 wedges
* 1 large red or green bell pepper, cut into 1-1/2 in. pieces
* 2 tsp. freshly grated lime peel
* 1/2 tsp salt
What to do:
1. Cut beef steaks into 1-1/4-in. pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 Tbsp. for salsa. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 min. to 2 hrs.
2. Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-in. metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-in. metal skewers.
3. Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 min. or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 7 to 9 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 tsp. salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.
* Recipe Courtesy of The Beef Checkoff
2. Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-in. metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-in. metal skewers.
3. Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 min. or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 7 to 9 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 tsp. salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 207; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 57mg; Total Carbs: 9g; Fiber: 2g; Protein: 24g; Sodium: 259mg;