2 Ratings 0 Comments
Yield: 6 servings
Preparation Time: and Marinade Time: 30 min to 2 hrs; Total Time: 50 to 55 min
Yield: 6 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||72|
This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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, covered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
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.
1 1/2 pounds beef shoulder center (Ranch) steaks, may be substituted for beef top sirloin steaks.
Recipe courtesy of The National Cattlemen's Beef Association
Photo courtesy of The Beef Checkoff
Please note that some ingredients and brands may not be available in every store.