Beef Kabobs with Grilled Pineapple Salsa
Courtesy of The Beef Checkoff 6 Servings • 20 Min. Prep Time • 20 Min. Cook Time • 30 Min. Marinate Time| Ingredients |
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| 1 1/2 lb. beef shoulder center (Ranch) steaks, cut 1-in. thick |
| salt |
| pepper |
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| 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 |
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| 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 |
Directions:
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
Nutrition:
Calories: 207; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 57mg; Total Carbs: 9g; Fiber: 2g; Protein: 24g; Sodium: 259mg;