Caribbean Grilled Steak

The Covington News - - Local News -


2 tea­spoons McCormick Minced Gar­lic 1 tea­spoon McCormick Ground Cumin 1 tea­spoon McCormick Minced Onions 1 tea­spoon McCormick Oregano Leaves

1/2 tea­spoon McCormick Crushed Red Pep­per (op­tional) 1 tea­spoon salt 1 1/2 pounds flank steak or bone­less beef sir­loin steak 3 ta­ble­spoons olive oil, di­vided 1/4 cup fresh lime juice 1 whole pineap­ple, peeled, cored and cut into bite-size chunks (about 3 cups)


Mix salt and all of the spices ex­cept red pep­per in small bowl un­til well blended. Stir in red pep­per to taste, if de­sired. Brush steak with 1 ta­ble­spoon oil. Rub with 2 ta­ble­spoons spice mix­ture. Re­frig­er­ate 30 min­utes or longer for ex­tra fla­vor.

Stir lime juice and re­main­ing 2 ta­ble­spoons oil into re­main­ing spice mix­ture. Thread pineap­ple chunks onto skew­ers.

Grill pineap­ple skew­ers over medium heat 5 to 10 min­utes or un­til golden brown, turn­ing oc­ca­sion­ally and brush­ing with 1/2 of the juice mix­ture. Grill steak over medium-high heat 6 to 7 min­utes per side or un­til de­sired done­ness, brush­ing with re­main­ing juice mix­ture. Slice and serve steak with pineap­ple skew­ers.

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