  |
Spice-Rubbed
Steak Kebabs
with
Corn Salsa
and
Black Beans
Serves 4
| INGREDIENTS: | |
| 1 | package (1 ounce) taco Spices & Seasonings, Lawry¹s® |
| 2 | teaspoons garlic salt, McCormick® |
| 1 | teaspoon ground cumin, McCormick® |
| 4 | strip steaks (12 ounces each), cut into 1-inch cubes, Kansas City Steak Company® |
| 1 | red bell pepper, cut into 1-inch cubes |
| 1 | yellow bell pepper, cut into 1-inch cubes |
| 1 | can (11 ounces) whole kernel corn, drained, Green Giant Niblets® |
| 1 | can (10 ounces) diced tomatoes with lime juice and cilantro, Rotel® |
| 1/2 | cup chopped fresh cilantro |
| 1 | tablespoon vegetable oil, Wesson® |
| 1/2 | cup diced onion |
| 2 | cans (15 ounces each) black beans (not refried), drained, Rosarita® |
Prep Time: 15 minutes
Cooking Time: 10 minutes
PREPARATION
- Prepare barbecue (medium-high heat) or broiler.
- In large bowl, stir taco seasonings, garlic salt and cumin to blend.
- Add steak cubes; toss to coat.
- Thread steak and peppers alternately onto skewers.
- Grill or broil to desired doneness, about 4 minutes per side for medium.
- Meanwhile, in medium bowl, combine corn, tomatoes and cilantro.
- Set salsa aside.
- In medium saucepan, heat oil over medium-high heat.
- Add onion.
- Sauté 2 minutes.
- Add beans and stir until heated through, about 5 minutes.
- Serve kebabs with salsa and beans.
