Kabobs made for the grill. Steak cubes, combined with lime and onion, are grilled to perfection in a sauce of herbs, citrus, and spices.
Whisk Mojo Sauce ingredients in small bowl. Set aside. Cut beef Top Sirloin Steak into 1¼ inch pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. 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 once. Serve kabobs drizzled with sauce.
Cook’s Tip: To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges. When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.
Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.
Recipe from Beef. It’s What’s for Dinner.