Beef Kabobs with Grilled Pineapple Salsa1 1/2 pounds shoulder center steaks (Ranch Steaks), cut 1-inch thick
Salt and pepper
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 large garlic cloves, minced
1 medium jalapeño pepper, minced
1/2 teaspoon ground cumin
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
1. Cut steaks into 1 1/4 inch pieces. Combine lime juice, olive oil, garlic, jalapeño and cumin in medium bowl. Remove and reserve 2 tablespoons for Pineapple Salsa. Add beef to remaining marinade, and toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Remove beef from marinade and discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread pineapple, onion and pepper pieces evenly onto six 10-inch metal skewers.
3. Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove, and keep warm. Place beef kabobs in center of grill. Grill, covered, 7 to 9 minutes for medium-rare to medium 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. Top with Pineapple Salsa.