1 lb beef top sirloin steak, boneless, cut 1-inch thick
1 medium orange
¼ C chopped fresh cilantro leaves
1 Tbsp smoked paprika
¼ tsp ground red pepper (optional)
4 C cubed mango, watermelon, peaches and/or plums
Chopped fresh cilantro leaves, optional
Grate, peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika and ground red pepper, if desired, in small bowl. Cut beef steak into 1¼-inch pieces. Place beef and 2½ tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bags; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers, leaving small space between pieces. Thread fruit onto remaining four separate skewers.
Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.
Recipe and photo courtesy of beeftips.com.