Mexican Skewers with Charred Corn and Black Bean Salsa

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Servings
   Serves 4 (appetizer portions)

Prep Time
   25 minutes

Refrigerate
   30 minutes to overnight

Cook Time
   7 minutes

Cooking Methods
   Broiling
   Grilling

Beef Type
   Chuck

Ingredients

• 1 petite shoulder tender (approx. 10 oz.)
• 1/4 cup lime juice
• 1/4 cup pineapple juice
• 2 Tbsp. cointreau
• 2 Tbsp. tequila
• 1/2 cup cilantro, chopped
• 1/2 cup parsley, chopped
• 1 medium jalapeno, seeded
• 2 Tbsp. olive oil
• salt and pepper, to taste
• Charred Corn and Black Bean Salsa

Instructions

Cut petite tender into one inch cubes, set aside. In a food processor, combine remaining ingredients processing until smooth.

Add beef cubes to marinade and refrigerate 30 minutes to overnight. Drain marinade; discard. Place marinated beef cubes on a five-inch wooden skewer. Grill to medium doneness.

Serve with Charred Corn and Black Bean Salsa.

Suggestions

Soak wooden skewers 10 minutes in water to prevent burning.

Nutritional Information

Nutrition Info per serving:  (1 appetizer serving, 6 oz.) 265 calories; 13 g fat (2 g saturated fat; 8 g monounsaturated fat); 57 mg cholesterol; 69 mg sodium; 11 g carbohydrate; 1.2 g fiber; 20.2 g protein; 4.1 mg niacin; 0.5 mg vitamin B6; 4.3 mcg vitamin B12; 2.7 mg iron; 27 mcg selenium; 3.8 mg zinc.