Name: Beef Kabobs with Grilled Pineapple Salsa
Yield: 6 servings
Ingredients: 1 ½ lbs beef steak, cut 1-inch thick; salt and pepper to taste; 2 tbsp lime juice; 2 tbsp olive oil; 2 cloves garlic, minced; 1 medium jalapeno, minced; ½ tsp ground cumin; ½ medium pineapple, peeled, cored and cut into 1 ½ inch chunks; 1 medium red onion, cut into wedges; 1 large red or green bell pepper, cut into 1 ½ inch pieces; 2 tsp lime peel; ½ tsp salt

Beef Kabobs with Grilled Pineapple Salsa

CategoryEntrees

1 ½ lbs beef steak, cut 1-inch thick

salt and pepper to taste

Marinade

2 tbsp lime juice

2 tbsp olive oil

2 cloves garlic, minced

1 medium jalapeno, minced

½ tsp ground cumin

Pineapple Salsa

½ medium pineapple, peeled, cored and cut into 1 ½ inch chunks

1 medium red onion, cut into wedges

1 large red or green bell pepper, cut into 1 ½ inch pieces

2 tsp lime peel

½ tsp salt

Cut beef steaks into 1 ¼ 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 marinade in refrigerator for 30 minutes to 2 hours.

Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewer, leaving small space between pieces. Alternately thread fruit and vegetables pieces evenly onto skewers.

Place fruit and vegetable kabobs on grid over medium. 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 to medium doneness, turning occasionally.

Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and ½ teaspoon salt in medium bowl. Season beef with salt and pepper, as desired. Serve with pineapple salsa.

Nebraska ranks 1st in commercial red meat. The Nebraska beef cattle industry is the state’s single largest industry and the engine that powers the state’s economy. There’s nothing much tastier than Nebraska beef! With the weather getting nicer, it’s time to start firing up the grill. This recipe can be enjoyed as a simple, tasty entrée and can be served with a side salad or potatoes.

Ingredients