Tuesday, July 5, 2011

Grilled Steak Kabobs with Mango

I’ve recently acquired an obsession with Mangoes. I mean, seriously, I can’t get enough of them! I’ve tried them in several recipes and then it crossed my mind that they’d probably be super yummy served warm. Hmmm…this curiosity inspired me to try adding them to a grilled recipe. I wasn’t sure how they’d turn out, so I’m very pleased to say they turned out great! The medley of red peppers, red onions, mangoes, and top sirloin turned out to be quite a treat.

As if being delicious weren’t enough, this tasty fruit has lots of health benefits too! Mangoes are very beneficial for the tummy because its enzymes help aid in digestion.  Mangos are also high in soluble dietary fiber which helps to lower serum cholesterol levels.

If at all possible, choose grass fed beef if the option is available to you. Why? Grass-fed is more nutritious and tasty! Also, switching from grain-fed to grass-fed meat is simply returning to a diet that is most in harmony with our physiology. One of the major benefits of raising animals on pasture is that their products are healthier for you. The old saying “you are what you eat” is true for animals as well!  Every cell and system of the human body functions better when we eat products from animals raised on grass. Grass-fed beef is naturally leaner than grain-fed beef and is rich in Omega 3 fatty acids. In addition, grass-fed beef is loaded with natural minerals and vitamins. Beef, in its natural grass-fed state, is a health food of the highest order. If you’re not convinced, that’s okay. Try this; purchase both and do a side-by-side comparison. If this doesn’t win you over, please let me know!
1 lb. Top Sirloin (the lb. is not an exact measurement; I probably used about ¾ of a lb.)
1 Ripe Mango
1 Small Red Pepper
1 Small Red Onion
2 T Olive Oil
1 T Soy Sauce
1 T Dijon Mustard
1 T Balsamic Vinegar
2 T Red Wine
1 t Celtic Sea Salt or Himalayan Pink Salt
¼ Fresh Ground Pepper
Combine the last seven ingredients into a large bowl (this will be your marinade and glaze). Mix well and set aside enough of the marinade to brush kabobs.
Cut the steak into 1” cubes and place in the bowl and marinate for at least 30 minutes.

Peel and cut mango into 1” cubes (they won’t be perfect—that’s okay)

Core red pepper and cut into 1” squares

Cut onion into 1” squarish chunks and keep the layers intact

Thread the skewers

Brush on marinade and sprinkle with fresh pepper. In the meantime, heat the grill to med/high and allow the kabobs to rest while you're waiting for the grill to get hot.

Grill kabobs for 2-3 minutes on each side if you'd prefer medium rare (shorten or lengthen the cook time to suit your taste). Keep in mind that the cook time will largely depend on the heat of your grill.

Serve with a fresh salad or the side of your choice
As always, bon appetit!  

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