I know it’s very stereotypical but my husband has always done the grilling. I was fine with that. I am comfortable with the only open flame I encounter being in a little, contained ring on my stove with a pot of something wonderful on top of it. But a grill? That’s big, wild, open flame that feels so…dangerous and primal. Which, of course, is exactly what men like my husband like about it. Man conquer fire good! Grrrr!
Recently, my husband was out of town and the kids and I had a hankering for grilled burgers…and chicken…and steak. I don’t know what carnivorous need came over us but it had to be fulfilled, and on the grill! I stood there, staring at the bag of charcoal and the grill with utter intimidation. My teenage daughter looked at it as a challenge. Fearlessly, she read the directions and made fire happen. When the goals were grey, only then, was I willing to participate, grilling the first of several meals we made that week, reveling in the flavor and victory.
Motivated by the ability to grill (I did learn how to do it too by the end of the week), I am now all about grilling, doing research and gathering recipes. The “Beef. It’s What for Dinner” folks, the National Cattlemen’s Beef Association came to my rescue, when I contacted them asking for helpful hints and a recipe for summer grilling. Scroll below the recipe for a really helpful video about beef buying tips.
CITRUS-MARINATED BEEF & FRUIT KABOBS
Cubes of Top Sirloin are marinated for flavor in a mixture of orange peel, cilantro and smoked paprika. They are then grilled alongside skewers of watermelon, peaches, and mango.
- 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
- 1 medium orange
- 1/4 cup chopped fresh cilantro
- 1 tablespoon smoked paprika
- 1/4 teaspoon ground red pepper (optional)
- 4 cups cubed mango, watermelon, peaches and/or plums
- Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Cut beef Steak into 1-1/4-inch pieces. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely.Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
- Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef onto four skewers. Thread fruit onto remaining four separate skewers.
- Place kabobs on grid over medium, ash-covered coals. 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 occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
- Serve beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.