Liz’s Kitchen: Beef Kabobs with Grilled Pineapple Salsa
I love this time of year because it means I can use my grill! There is something about the taste of food off the grill that can't be beaten! One of my favorites on the grill is kabobs because they're easy to make and are an all-encompassing meal! This recipe from Tops is a great twist on traditional kabobs and will be great for summer nights on the patio! Through June 16 at Tops Friendly Markets you can celebrate summer and take part in Steak, Rattle & Roll at all Tops locations!
Beef Kabobs with Grilled Pineapple Salsa
- 1 1/2 pounds boneless top sirloin steaks, cut 1- inch thick
- 2 Tablespoons fresh lime juice
- 2 Tablespoons olive oil
- 2 cloves (large) garlic, minced
- 1 medium jalapeno pepper, minced
- ½ teaspoon ground cumin
- ½ 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
- ½ teaspoon salt
Cut steaks into 1-1/4- inch pieces that will work good in a kabob. Combine marinade ingredients in medium bowl. Reserve 2 tablespoons for salsa. Then add steak to remaining marinade and make sure it's coated. Marinate in refrigerator for at least 30 minutes or up to 2 hours.
Cut up your veggies in fruit in the same size as the steak and alternately thread fruit and vegetable pieces evenly onto skewers.
Place fruit and vegetable kabobs on grill over medium for about 12 to 15 minutes or until vegetables are tender, turning occasionally. Once cooked remove from grill and keep warm.
While thats cooking take the steak and thread skewers, leaving small space between pieces. Place beef kabobs in center of the grill and cook covered, 5 to 7 minutes, turning occasionally.
Take the fruit and vegetables from skewers and coarsely chop. Combine with reserved marinade, lime peel, and 1/2 teaspoon salt in medium bowl.
Serve the steak kabobs with the pineapple salsa and enjoy on the patio!