Pepper-Spiced Beef Skewer and Beans
Beef is the meat of choice in Northern Mexico, often cooked over an open grill. Using a small portion of meat intermixed with colorful vegetables, these skewers look ample. Beans are a satisfying high-fiber, low-fat side dish sharing the same lively seasoning.
Makes 6 servings
|1-1/2||pounds beef tenderloin or boneless beef top sirloin steaks|
|1||large red bell pepper|
|1||large green bell pepper|
|1||large onion, halved|
|2||tablespoons lemon juice|
|2||teaspoons olive oil|
|3||cups cooked and drained Great Northern, navy or pinto beans or 2 cans (16 ounces each) beans, rinsed and drained|
|1||can (28 ounces) no-salt-added stewed tomatoes, drained|
|2||tablespoons packed brown sugar|
|2||tablespoons chopped fresh parsley|
- Cut beef into 3/4- to 1-inch cubes. Cut bell peppers and half of onion into 3/4- to 1-inch squares (you will need 24 to 30 squares of each). Thread peppers and vegetables alternately onto 6 (10- to 12-inch) metal skewers beginning with 1 piece of each vegetable followed by 1 cube meat. Prepare Pepper-Spice Seasoning; combine 2 tablespoons seasoning with lemon juice in small bowl. Brush mixture over beef cubes.
- Spray cold grid with nonstick cooking spray. Prepare grill for direct cooking. Place skewers on grid, 4 to 6 inches from medium-hot coals. Grill 8 to 10 minutes, turning every 2 to 3 minutes, or until meat is grilled to desired doneness.
- Meanwhile, finely chop remaining onion half. Heat oil in medium saucepan over medium-high heat. Add onion and remaining 2 tablespoons spice mixture. Cook and stir 3 minutes or until onion is tender (do not let spices burn). Stir in beans, tomatoes and brown sugar. Cover; cook and stir until heated through. Stir in parsley.
Combine 2 tablespoons minced garlic, 2 teaspoons dried oregano leaves, 2 teaspoons pepper, 1 teaspoon ground cumin and 1 teaspoon ground allspice in small bowl; mix well. Makes 1/4 cup.
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||19 %|
Check out more recipes for Mexican