Give steak a south-of-the-border twist with this scrumptious five-ingredient recipe.
lb beef top sirloin steak, cut into 16 (1-inch) cubes
cup mesquite with lime juice marinade
red bell pepper, cut into 12 pieces
medium sweet onion, cut into 8 wedges
cup refrigerated guacamole dip
In resealable food-storage plastic bag, place beef and 6 tablespoons of the marinade. Seal bag; turn to coat beef with marinade. Refrigerate 20 minutes.
Heat gas or charcoal grill. Remove beef from marinade; reserve marinade. On each of 4 (11-inch) metal skewers, thread bell pepper, beef and onion.
Place kabobs on grill over medium-high heat; brush with reserved marinade. Cover grill; cook about 6 minutes, turning once, until beef is slightly pink when cut in center. Remove kabobs from grill to plate; let stand 5 minutes.
Remove beef and vegetables from skewers; brush with remaining 2 tablespoons marinade. Serve with guacamole dip.
Remove guacamole from refrigerator about 30 minutes before serving to bring it to room temperature.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.