Courtesy of Cattlemen's Beef Board & National Cattlemen's Beef Association
Marinating time: 1 hour • Makes: 6 servings
21 /8 small fresh tomatillos, papery skins removed
21 /2 large fresh Anaheim peppers, seeded, cut into 2-inch pieces
1 2/1 medium red onion, cut into 12 wedges
1-1/2 tablespoons olive oil
1-1/2 Salt and pepper
1-1/4 Red Pepper-Mango Salsa or Chipotle Cream
Marinade:
1-1/4 cup fresh lime juice
1 2/2 tablespoons olive oil
1 2/1 tablespoon chopped chipotle peppers in adobo sauce
1 2/2 cloves garlic, minced
1-1/2 teaspoons ground cumin
1. Cut beef steak crosswise into three equal pieces. Combine marinade ingredients in small bowl. Place beef and marinade in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 1 hour. Soak twelve 9-inch bamboo skewers in water 1 hour; drain.
2. Meanwhile combine tomatillos, Anaheim peppers and onion wedges in meium bowl. Drizzle with oil; toss to coat. Set aside.
3. Alternately thread vegetables evenly onto 6 skewers. Remove beef from marinade; discard marinade. Insert remaining skewers into beef pieces against the grain (2 skewers per piece).
4. Place beef on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally. Place vegetable skewers on grid around beef. Grill uncovered, 6 to 8 minutes or until tender, turning once.
5. Cut beef between skewers to make individual servings. Season beef and vegetable skewers with salt and pepper, as desired. Serve with Red Pepper-Mango Salsa or Chipotle Cream, as desired.
Cook's Tip: Rinse sticky residue off tomatillos after removing papery skins.
Nutrition information per serving, excluding salsa or cream: 279 calories; 21 g protein; 5 g carbohydrate; 19 g fat; 89 mg sodium; 49 mg cholesterol; 3.1 mg niacin; 0.3 mg vitamin B6; 3.0 mcg vitamin B12; 5.7 mg iron; 5.0 mg zinc.
This recipe is an excellent source of protein, vitamin B12, iron and zinc, and a good source of niacin and vitamin B6.