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Beef Kabobs with Grilled Pineapple Salsa Beef Kabobs with Grilled Pineapple Salsa


1 ½ pounds shoulder center steaks (Ranch Steaks), cut 1-inch thick
Salt and pepper
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 large garlic cloves, minced
1 medium jalapeņo pepper, minced
½ teaspoon ground cumin
½ medium pineapple, peeled, cored and cut into 1 ½-inch chunks (about 3 cups)
1 medium red onion, cut into 12 wedges
1 large red or green bell pepper, cut into 1 ½-inch pieces
2 teaspoons lime peel, freshly grated
½ teaspoon salt


1. Cut steaks into 1 ¼ inch pieces. Combine lime juice, olive oil, garlic, jalapeņo and cumin in medium bowl. Remove and reserve 2 tablespoons for Pineapple Salsa. Add beef to remaining marinade, and toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. 2. Remove beef from marinade and discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread pineapple, onion and pepper pieces evenly onto six 10-inch metal skewers. 3. Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove, and keep warm. Place beef kabobs in center of grill. Grill, covered, 7 to 9 minutes for medium-rare to medium doneness, turning occasionally. 4. Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and ½ teaspoon salt in medium bowl. Season beef with salt and pepper, as desired. Top with Pineapple Salsa.