MOJO BEEF KABOBS
Steak cubes are threaded on skewers with lime and onion then grilled to perfection. A sauce of citrus, herbs and spices provides the finishing touch.
INGREDIENTS:
• 1 beef top sirloin steak boneless, (about 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
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 separate 12-inch metal skewers.
4. 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.
Serve kabobs drizzled with sauce.
The Elgin/Sonoita Cowbelles are part of the Santa Cruz County Cowbelles, organized in 1947, consisting of the Elgin/Sonoita andTubac/Amado locals. The Cowbelles promote cattle ranching. To learn more about Cowbelles, visit the Patagonia Museum.