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with Pineapple Coconut Raita
4 Omaha Steaks Flat Iron Steaks
2 tablespoons chopped fresh cilantro
1 can (8 ounces) pineapple tidbits
½ cup shredded coconut
½ cup plain yogurt
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/8 teaspoon salt
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon garam masala
½ teaspoon pepper
- Drain pineapple; reserve liquid. Combine pineapple with remaining Raita ingredients in small bowl. Cover and refrigerate.
- Cut steaks into 1-½ inch pieces. Combine seasoning ingredients in large food-safe plastic bag. Add beef; toss to coat evenly. Thread beef onto eight 9-inch metal skewers, leaving space between pieces.
- Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
- Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with Raita.
Total preparation and cooking time: 30 minutes
Recipe and Photo courtesy of The Beef Checkoff
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