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| | | |  | | | Cook’s Tip: One-and-half pounds boneless top sirloin steak, cut 1 inch thick, may be substituted for beef shoulder center steaks. To grill, place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally.
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| | | | 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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Beef Kabobs with Grilled Pineapple Salsa
50 to 55 minutes
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Ingredients: |
| 1-1/2 |
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pounds beef shoulder center steaks (Ranch Steaks), cut 1 inch thick |
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Salt and pepper |
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Marinade: |
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| 2 |
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tablespoons fresh lime juice |
| 2 |
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tablespoons olive oil |
| 2 |
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large cloves garlic, minced |
| 1 |
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medium jalapeño pepper, minced |
| 1/2 |
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teaspoon ground cumin |
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Pinapple 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) |
| 1 |
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medium red onion, cut into 12 wedges |
| 1 |
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large red or green bell pepper, cut into 1-1/2-inch pieces |
| 2 |
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teaspoons freshly grated lime peel |
| 1/2 |
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teaspoon salt |
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Instructions: |
| 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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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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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 to medium doneness, turning occasionally. |
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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. |
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