1-1/2 pounds beef shoulder center steaks (Ranch Steaks), cut 1 inch thick

 

Marinade: 

2 T. fresh lime juice

2 T. olive oil

2 large cloves garlic, minced

1 medium jalapeño pepper, minced

1/2 tsp. ground cumin

 

Pineapple Salsa:

1/2 medium pineapple, peeled, cored, cut into 1-1/2-inch chunks (about 3 C.)

1 medium red onion, cut into 12 wedges

1 large red or green bell pepper, cut into 1-1/2-inch pieces

2 tsp. freshly grated lime peel

1/2 tsp. salt

 

Cut beef steaks into 1-1/4-inch pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 T. for salsa. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.  Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-inch metal skewers.  Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.  Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 tsp. salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.