This recipe combines fresh fruit and steak in a colorful, easy to eat kabob.
This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
Citrus-Rubbed Top Sirloin Beef & Fruit Kabobs
Calories239 Per Serving
Protein28g Per Serving
Fiber3g Per Serving
|Total Fat||5.7 g|
|Saturated Fat||1.8 g|
|Trans Fat||0.2 g|
|Polyunsaturated Fat||0.4 g|
|Monounsaturated Fat||2.5 g|
|Total Carbohydrate||22 g|
|Dietary Fiber||3 g|
|Added Sugars||0 g|
1 1/2 fruit, 3 lean meat
1 pound top sirloin steak (boneless, about 1 inch thick)
1 medium orange
1/4 cup chopped cilantro leaves
1 tablespoon smoked paprika
1/4 teaspoon ground red pepper (optional)
4 cups cubed mango, watermelon, peaches and/or plums
Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bags; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.
Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, 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. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.