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.


• 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)


• 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


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.