BEEF KABOBS WITH GRILLED PINEAPPLE SALSA
1 to 1/2 pounds beef shoulder center (Ranch) steaks, cut 1 inch thick
Salt and pepper
FOR THE MARINADE:
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 large cloves garlic, minced
1 medium jalapeno pepper, minced
1/2 teaspoon ground cumin
FOR THE PINEAPPLE SALSA:
1/2 medium pineapple, peeled, cored, cut into 1 1/2 inch chunks (about 3 cups)
1 medium red onion, cut into 12 wedges
1 large red or green bell pepper, cut into 1 1/2 inch pieces
2 teaspoons freshly grated lime peel
1/2 teaspoon salt
Cut beef steaks into 1 1/4 inch pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 tablespoons for salsa. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces.
Alternately thread fruit and vegetable pieces evenly onto six 10-inch metal skewers.
Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
TO MAKE THE PINEAPPLE SALSA:
Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 teaspoon salt in medium bowl.
Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.
Makes 6 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association |