INGREDIENTS:

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)
  • 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
Powered by Chicory

COOKING:

    1. Whisk Mojo Sauce ingredients in small bowl. Set aside.
    2. Cut beef Top Sirloin 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.
Cook’s Tip:

To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.
When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.
  1. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
  2. Serve kabobs drizzled with sauce.

    Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

259 CALORIES

13% *2.9g SAT FAT

15% DV **22g PROTEIN

44% DV2.1 mg IRON

10% DV4.1 mg ZINC

35% DV* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 259 Calories; 130.5 Calories from fat; 14.5g Total Fat (2.9 g Saturated Fat; 0 g Trans Fat; 1.3 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 56 mg Cholesterol; 487 mg Sodium; 11 g Total Carbohydrate; 2.1 g Dietary Fiber; 4.5 g Total Sugars; 22 g Protein; 0 g Added Sugars; 60 mg Calcium; 2.1 mg Iron; 564 mg Potassium; 2.7 mcg Vitamin D; 0.1 mg Riboflavin; 6.6 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 200 mg Phosphorus; 4.1 mg Zinc; 24.7 mcg Selenium; 88.3 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin D, Phosphorus, and Choline.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”