MOJO BEEF KABOBS

 Mojo sauce is a classic combination of lime, garlic and oregano. It is also great with whole grilled steaks such as flank or top loin steaks.

 Total preparation and cooking time: 40 minutes

1.   Whisk Mojo Sauce ingredients in small bowl. Set aside.

2.   Cut beef 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 12-inch metal skewers.

4.   Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally.

5.   Serve kabobs drizzled with sauce.

Makes 4 servings.

Nutrition information per serving: 285 calories; 15 g fat (3 g saturated fat; 10 g monounsaturated fat); 50 mg cholesterol; 500 mg sodium; 10 g carbohydrate; 1.8 g fiber; 27 g protein; 8.2 mg niacin; 0.6 mg vitamin B₆; 1.4 mcg vitamin B₁₂; 2.6 mg iron; 31.9 mcg selenium; 5.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium and zinc, and a good source of iron.

Cook’s Tip: If using eight 12-inch bamboo skewers, soak them in water for at least 10 minutes before grilling.

Cook’s Tip: When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.

Cook’s Tip: To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.

Cook’s Tip: Serve with tri-color couscous, which combines the flavors of spinach, tomato and basil with regular couscous.  Add black beans for a fiber boost.

VEAL & BACON BURGER

Total preparation and cooking time: 30 minutes.  Makes 4 servings

1 ½ pounds      ground veal

4 slices                        bacon, crisply cooked and coarsely crumbled

2/3 cup                        coarsely crushed sour cream & onion potato chips

1 egg                lightly beaten

2 cloves           garlic, minced

1 TBSP            Dijon style mustard

4                      hamburger buns, split

                        Lettuce leaves

                        Tomato slices

SAUCE

½ cup              mayonnaise

1 ½ TBSP        sun dried tomatoes, minced

1 TBSP            prepared basil pesto sauce

1 dash              ground red pepper

1. Combine mayonnaise, sun-dried tomatoes, pesto sauce and red pepper in medium bowl.  Set aside.
2. Combine ground veal, bacon, potato chips, egg, garlic, and mustard in large bowl, mixing lightly but thoroughly.  Lightly shape into four ¾ inch thick patties.  Place patties on grill over medium, ash-covered coals.  Grill, uncovered, 10 – 12 minutes to medium (160º F) doneness, until no pink in the center and juices show no pink color, turning occasionally.
3. Line bottoms of buns with the lettuce and tomato; top with burgers.  Spoon sauce evenly over burgers; close sandwiches.

Courtesy of the Cattlemen’s Beef Board and the National Cattlemen’s Beef Association.

Ginger-Soy Marinated Top Round Steak

1 beef top round steak, cut ¾ inch thick (1 pound)

Marinade:

1/3  cup soy sauce

2       tablespoons fresh lemon juice

2       tablespoons honey

1       tablespoon minced garlic

1       tablespoon minced fresh ginger

1       teaspoon freshly grated lemon peel

1. Combine marinade ingredients in small bowl.  Place beef steak and marinade in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade.  Grill 8 – 9 minutes, uncovered, on a charcoal grill; 10 – 11 minutes covered on a gas grill for medium rare (145ºF) to medium (160º F)

 
Courtesy of the Cattlemen’s Beef Board and the National Cattlemen’s Beef Association.