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Steak & Summer Fruit Kabob Salad
Delicious any time of the year. |
Prep: 30 minutes
Cook: 15 minutes
Servings: Serves 4
| 1 |
lb. beef top sirloin, cut in 1-inch cubes |
| 1 |
medium Granny Smith apple, cut into 8 wedges |
| 1 |
medium orange, unpeeled, cut into 8 wedges |
| 1 |
nectarine, cut into 8 wedges |
| 1 |
large plum, cut into 8 wedges |
| 8 |
cups salad greens, washed and torn |
| 1/3 |
cup steak sauce |
| 1/2 |
cup lime juice, divided |
| 2 |
tsp. brown sugar, packed |
| 2 |
Tbsp. jalapeno, seeded/minced, divided |
| 2 |
Tbsp. honey (or brown sugar) |
| 1 |
tsp. fresh cilantro, minced |
| 1/8 |
tsp. lime zest (optional) |
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Combine steak sauce, 1/4 cup lime juice, brown sugar and 1 Tbsp. jalapeno. Add beef cubes, apple, orange and nectarine wedges to marinade. (Do not marinate plum wedges.) Marinate 15-20 minutes. |
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Thread skewers with alternating beef cubes and fruit wedges, including plums. |
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Grill kabobs 4-6 inches from medium coals for 10-12 minute, turning to grill all sides. |
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Combine remaining 1/4 cup lime juice, honey, remaining 1 Tbsp. jalapeno, cilantro and lime zest and toss with salad greens. Place steak and fruit over greens on plates. |
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| Need help with this recipe? Go to:
Grilling,
Rubs & Marinades |
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