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Beef Kabobs w/ Grilled Pineapple Salsa: Date Added: 31 Jul 2011
Listed in: Grilling & Camping
Ingredients

1-1/2 pounds beef shoulder center (Ranch) steaks, cut 1 inch thick
Salt and pepper

Marinade:
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 large cloves garlic, minced
1 medium jalapeno pepper, minced
1/2 teaspoon ground cumin

Pineapple Salsa:
1/2 medium pineapple, peeled, cored, cut into 1-1/2 inch chunks (about 3 cups)
1 medium red onion, cut into 12 wedges
1 large red or green bell pepper, cut into 1-1/2 inch pieces
2 teaspoons freshly grated lime peel
1/2 teaspoon salt

Cooking Instructions

Marinade time: 30 minutes to 2 hours
Total recipe time: 50 to 55 minutes
Makes 6 servings

1. 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.
2. 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.
3. 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 (145F) to medium (160F) doneness, turning occasionally.
4. 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.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com

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