Recipe: Steak and Summer Fruit Kabob Salad with Spicy Honey-Lime Dressing

STEAK AND SUMMER FRUIT KABOB SALAD

1 pound beef top sirloin, cut in 1-inch cubes
1 medium Granny Smith apple, cut into 8 wedges
1 medium orange, unpeeled, cut into 8 wedges
1 nectarine, cut into 8 wedges
1 large plum, cut into 8 wedges
8 cups salad greens, washed and torn

FOR THE MARINADE:
1/3 cup steak sauce
1/4 cup lime juice
2 teaspoons brown sugar, packed
1 tablespoon jalapeno, seeded and minced

FOR THE SALAD DRESSING:
1/4 cup lime juice
2 tablespoons honey (or 2 tablespoons brown sugar)
1 tablespoon jalapeno, seeded and minced
1 teaspoon minced fresh cilantro
1/8 teaspoon lime zest (optional)

Cut steak and fruit as directed above.

Combine steak sauce, lime juice, brown sugar and jalape o. Add beef cubes, apple, orange and nectarine wedges to marinade. Marinate 15-30 minutes. Do not marinate plum wedges.

WHEN READY TO COOK:
Thread skewers with alternating beef cubes and fruit wedges, including plums.

Grill kabobs 4 to 6-inches from medium coals for 10-12 minutes, turning to grill all sides.

TO SERVE:
Toss salad greens with dressing (last 5 ingredients listed above). Place steak and fruit over greens on plates or a platter. If desired, serve with crusty French bread.

Makes 4 servings
Source: The Texas Beef Council