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Friday Recipe - Beef Kabobs with Grilled Pineapple Salsa

Posted on May 4, 2012 at 11:04 AM by Iowa Corn

Did you know that May is Beef Month?  Yep!  Time to celebrate and enjoy the high quality, mouth-watering, grain-fed beef that Iowa is known for around the world. And Iowa’s Cattle Industry contributes in excess of  $5.1 billion in business activity to Iowa’s Economy, so there is a lot to celebrate about this vital industry for Iowa's consumers and corn farmers. 

This month in our recipe feature we will be feature some great tasting beef recipes from the Iowa Beef Industry Council.  You can find even more recipes at www.iabeef.org

Beef Kabobs with Grilled Pineapple Salsa
Marinade time: 30 minutes to 2 hours
Total recipe time: 50 to 55 minutes
Makes 6 servings

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

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

  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 grill 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 (145°F) to medium (160°F) 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.
Nutritional 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.

I was wondering if you would like to put up a link to this nice beef recipe in my <a href="http://caroleschatter.blogspot.co.nz/2012/05/food-on-friday-wheres-beef.html" rel="nofollow"> Food on Friday </a> Series. This week the ingredient is beef.
Carole | noreply@blogger.com | 05/17/2012 at 03:55 PM
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