|
|
1 |
pound
boneless beef top
sirloin steak, cut 1
inch thick |
|
1 |
teaspoon coarse
grind black pepper |
|
1 |
large
lime, cut into 8
wedges |
|
1 |
small
red onion, cut into
8 thin wedges
|
|
1 |
container grape
or cherry
tomatoes (about 10
ounces) |
|
Mojo Sauce: |
|
1/4 |
cup
fresh orange juice |
|
1/4 |
cup
fresh lime juice |
|
3 |
tablespoons finely
chopped fresh
oregano |
|
3 |
tablespoons olive
oil |
|
2 |
tablespoons finely
chopped fresh
parsley |
|
1 |
teaspoon ground
cumin |
|
1 |
teaspoon minced
garlic |
|
3/4 |
teaspoon salt
|
1. Whisk
Mojo Sauce ingredients in
small bowl. Set aside.
2. Cut
beef steak into 1-1/4 inch
pieces; season with pepper.
3. Alternately
thread beef with lime and
onion wedges evenly onto
four 12-inch metal skewers.
Thread tomatoes evenly onto
four 12-inch metal skewers.
4. Place
kabobs on grid over medium,
ash-covered coals. Grill
tomato kabobs, uncovered,
about 2 to 4 minutes or
until slightly softened,
turning occasionally. Grill
beef kabobs, uncovered,
about 8 to 10 minutes for
medium rare to medium
doneness, turning
occasionally.
5. Serve
kabobs drizzled with sauce.
Makes 4
servings.
Nutrition
information per serving:
285 calories; 15 g fat (3 g
saturated fat; 10 g
monounsaturated fat); 50 mg
cholesterol; 500 mg sodium;
10 g carbohydrate; 1.8 g
fiber; 27 g protein; 8.2 mg
niacin; 0.6 mg vitamin B6;
1.4 mcg vitamin B12;
2.6 mg iron; 31.9 mcg
selenium; 5.1 mg zinc.
This recipe is an excellent
source of protein, niacin,
vitamin B6,
vitamin B12,
selenium and zinc, and a
good source of iron.
Cook’s
Tip:
If using
eight 12-inch bamboo
skewers, soak them in water
for at least 10 minutes
before grilling.
Cook’s
Tip:
When cutting onion into
wedges for kabobs, leave
root end intact so wedges
hold together during
skewering.
Cook’s
Tip:
To make lime
wedges, cut lime crosswise
in half. Cut each half into
quarters, forming wedges.
Cook’s
Tip:
Serve with
tri-color couscous, which
combines the flavors of
spinach, tomato and basil
with regular couscous. Add
black beans for a fiber
boost.
This recipe can
be found in the new The Healthy Beef Cookbook,
published by John Wiley & Sons, Inc.
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