1 ½ lbs pounds 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
1Cut 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.
2Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewer, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto skewers.
3Place 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.
4Remove 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.
Ingredients
1 ½ lbs pounds 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
Directions
1Cut 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.
2Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewer, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto skewers.
3Place 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.
4Remove 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.
Beef Kabobs with Grilled Pineapple Salsa
