Citrus-Rubbed Top Sirloin Beef & Fruit Kabobs

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Citrus-Marinated Beef & Fruit Kabobs
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Citrus-Rubbed Top Sirloin Beef & Fruit Kabobs

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.

Ingredients

Servings  4   Serving Size   1 beef skewer and 1 fruit skewer

  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.
  4. Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.

Nutrition Facts

Citrus-Rubbed Top Sirloin Beef & Fruit Kabobs

CaloriesCalories

239 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 239
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
Cholesterol 69 mg
Sodium 53 mg
Total Carbohydrate 22 g
Dietary Fiber 3 g
Sugars g
Added Sugars 0 g
Protein 28 g

Dietary Exchanges
1 1/2 fruit, 3 lean meat

 

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.

Nutrition Facts

Citrus-Rubbed Top Sirloin Beef & Fruit Kabobs

CaloriesCalories

239 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

3g Per Serving
×
Calories 239
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
Cholesterol 69 mg
Sodium 53 mg
Total Carbohydrate 22 g
Dietary Fiber 3 g
Sugars g
Added Sugars 0 g
Protein 28 g

Dietary Exchanges
1 1/2 fruit, 3 lean meat

Ingredients

Servings  4   Serving Size   1 beef skewer and 1 fruit skewer

  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.
  4. Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.

 


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