Chuck Steak Kabobs with Grilled Pineapple Salsa
50 to 55 minutes

Ingredients:
1 1/2 pounds Tender Ridge® chuck steaks,* cut 1-inch thick
Salt and pepper
*Also called London Broil shoulder center steaks and ranch steaks.


Marinade
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 large garlic cloves, minced
1 medium jalapeño pepper, minced
1/2 teaspoon ground cumin


Pineapple Salsa
1/2 medium pineapple, peeled, cored and 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 lime peel, freshly grated
1/2 teaspoon salt


Instructions:

1. 1. Cut steaks on the bias into 1 ¼ -inch pieces. Combine marinade ingredients in medium bowl. Set aside 2 tablespoons for salsa. Add beef to remaining marinade and toss to coat. Cover, and marinate in refrigerator 30 minutes to 2 hours.
2. 2. Remove steak from marinade, and discard marinade. Thread steak cubes 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. 3. Place fruit and vegetable kabobs on grill over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove, and keep warm. Place steak kabobs in center of grill. Cover, and grill 7 to 9 minutes for medium-rare to medium doneness, turning occasionally.
4. 4. Remove fruit and vegetables from skewers, and coarsely chop. Combine with reserved marinade, lime peel and ½ teaspoon salt in medium bowl. Season steak kabobs with salt and pepper, as desired. Serve with Pineapple Salsa.

Makes 6 servings


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