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Ingredients: |
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1-1/2 |
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pounds beef shoulder
center (Ranch) steaks, cut 1 inch thick |
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Salt and pepper
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Merinade: |
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2 |
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tablespoons fresh
lime juice |
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2 |
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tablespoons
olive oil |
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2 |
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large cloves
garlic, minced |
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1 |
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medium jalapeno
pepper, minced |
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1/2 |
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teaspoon ground
cumin |
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Pineapple
Salsa: |
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1/2 |
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medium
pineapple, peeled, cored, cut into 1-1/2 inch chunks
(about 3 cups) |
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1 |
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medium red
onion, cut into 12 wedges |
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1 |
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large red or
green bell pepper, cut into 1-1/2 inch pieces |
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2 |
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teaspoons freshly
grated lime peel |
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1/2 |
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teaspoon salt |
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Instructions: |
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1. |
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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. |
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2. |
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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. |
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3. |
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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 (145°F) to medium (160°F)
doneness, turning occasionally |
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4. |
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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. |
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Makes 6 servings. |
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Nutrition information
per serving: 207 calories; 8 g fat (2 g saturated fat; 5
g monounsaturated fat); 57 mg cholesterol; 259 mg
sodium; 9 g carbohydrate; 1.5 g fiber; 24 g protein; 3.4
mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 3.1
mg iron; 25.8 mcg selenium; 5.6 mg zinc.
This recipe is an excellent source of protein, vitamin
B6, vitamin B12, selenium and zinc; and a good source of
niacin and iron. |
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