Steak Kabobs With Orange Relish
This is a favorite summer recipe, prepared on the grill, or you can also broil them, if you like.
Dovetailing tip: Pull out the chopped red bell pepper that you prepared during Meal 1 and the minced jalapeno pepper prepared during Meal 4 to make the Orange Relish.
Use the 1” pieces of red onion prepared during Meal 3 to thread on the Kabobs.
|1 1/2 cups||oranges segments, chopped|
|1/2 cup||cucumber, chopped|
|1/2 cup||red bell pepper, chopped|
|1/4 cup||fresh cilantro, chopped|
|1/2||minced jalapeño pepper|
|1 tablespoon||olive oil|
|2 pounds||beef sirloin steaks|
|1/2||red onion, cut into 1-inch pieces|
|2 tablespoons||vegetable oil|
|1 tablespoon||jerk seasoning|
Toss together 1 1/2 cups chopped orange segments, 1/2 cup each chopped cucumber and red bell pepper, 1/4 cup chopped fresh cilantro, 1/2 minced jalapeño, 1 Tbsp. olive oil, and salt and black pepper.
Toss together 2 lb. sirloin (cut into 1-inch pieces), 1/2 red onion (cut into 1-inch pieces), 2 Tbsp. vegetable oil, 1 Tbsp. jerk seasoning, and salt and black pepper; thread on 6 (8-inch) metal skewers.
Grill or broil on top rack, turning once, until medium-rare, 10 to 12 mins.
Serve with relish and lime wedges.