Ingredients

1 1/2 pounds beef shoulder center steaks, cut 1-inch thick

Marinade:
2 tablespoon fresh lime juice
2 tablespoons olive oil
2 large cloves garlic, minced
1 medium jalapeno pepper, minced
1/2 teaspoon ground cumin

Salsa:
1/2 medium pineapple, peeled, cored, cut into 1 1/2-inch chunks (about 3 cups)
1 medium red onion, cut into 12 wedges
1 large red or green bell pepper, cut into 1 1/2-inch pieces
2 teaspoons freshly grated lime peel
1/2 teaspoon salt
Salt and pepper to taste
Shredded lime peel (optional)

Directions

Cut beef steaks into 1 1/4-inch pieces, salt and pepper as desired. Combine marinade ingredients in medium bowl. Remove and reserve 2 tablespoons for salsa. Add beef to remaining marinade; toss to coat. Cover and refrigerate 30 minutes to 2 hours.

Discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces.

On six different 10-inch skewers, alternately thread fruit and vegetable pieces. Place fruit and vegetable kebabs on grid over medium heat. Grill, uncovered, 12-15 minutes or until vegetables are tender, turning occasionally. Remove from heat and keep warm. Place beef kebabs on center of grill. Grill, covered, about 9 minutes for medium doneness, turning occasionally. Salt and pepper to taste.

Remove the fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 teaspoon salt. Serve beef with pineapple salsa. Garnish with shredded lime peel, if desired. Serves 6.

Note: Boneless top sirloin steak can be substituted for beef shoulder steaks.