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Steak Kabobs With Grilled Corn

vegetables, beef - other, beef - ground

1 pound top sirloin grilling steak
1 each sweet red and green pepper
1 teaspoon grated lime or lemon rind
2 tablespoons lime or lemon juice
1 tablespoons vegetable oil
2 cloves garlic; minced
1/2 jalapeno pepper; minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon (each) salt and pepper
4 cobs corn

Cut steak and red and green peppers into 1-inch pieces. In bowl, combine lime rind and juice, oil, garlic, jalapeno, chili powder, cumin, salt and pepper. Add beef and toss to coat; let stand for 10 minutes. Alternately thread pieces of beef and red and green peppers onto 8 skewers. Place on greased grill over medium-high heat; close lid and cook, turning once, for 12 to 14 minutes or until beef is medium-rare, or to desired doneness. Grilled Corn: Place 4 cobs of corn, husked, on greased grill over medium-high heat; close lid and cook, turning occasionally, for 20 minutes or until tender. In small bowl, combine 1 tablespoon each minced fresh parsley and butter, melted; 1/4 teaspoon each salt and pepper, and dash hot pepper sauce. Brush over cooked corn.

Contributor: Canadian Living Magazine, August, 2001

Yield: 4 servings

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