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Citrus-Rubbed Beef Top Sirloin & Fruit Kabobs

This recipe combines fresh fruit and steak in a colorful, easy to eat kabob. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

  • 45
    min
  • 4
    SERVINGS
  • 240
    Cal
  • 28 g
    Protein

Ingredients:

  • 1 beef Top Sirloin Steak Center Cut, Boneless (about 1 pound)
  • 1 medium orange
  • 2 tablespoon chopped fresh cilantro
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon ground red pepper (optional)
  • 4 cups cubed mango, watermelon, peaches and/or plums
Garnish
  • Chopped fresh cilantro leaves

Cooking:

  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 cilantro mixture in food-safe plastic bag; turn to coat. Marinate beef 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.

239 CALORIES

0 % *

1.8g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3.2 mg IRON

0 % DV

6.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using Choice grade beef: 239 Calories; 51.3 Calories from fat; 5.7g Total Fat (1.8 g Saturated Fat; 2.5 g Monounsaturated Fat;) 69 mg Cholesterol; 53 mg Sodium; 22 g Total Carbohydrate; 3.4 g Dietary Fiber; 28 g Protein; 3.2 mg Iron; 6.3 mg NE Niacin; 0.7 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.6 mg Zinc; 30.1 mcg Selenium; 109.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.

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