Fiesta Tropical Fruit Salad With Grilled Beef Skewers
by Liz Huff, Chef, Catalpa, Arrow Rock, Missouri
- 2 pounds Certified Piedmontese beef kabob meat
- 4 (12-inch) wooden skewers, soaked in water for 30 minutes
- 1 cup chopped mango
- 1 cup chopped pineapple
- 6 ounces blueberries
- 1/3 cup chopped red onion
- 2 teaspoons chopped fresh garlic
- ¼ cup chopped cilantro
- Zest and juice of 2 limes
- 8 dried apricots, chopped
- ½ teaspoon kosher salt
- 12 ounces fresh baby spinach
- Italian dressing or vinaigrette
Slide pieces of beef onto skewers and season with kosher salt and coarsely ground black pepper. Grill over high heat to desired doneness. Let meat rest for a few minutes before serving.
Toss spinach with dressing and divide between four plates. Add all remaining ingredients to a bowl and toss to combine. Divide fruit salad evenly between the four salads. Place grilled skewers on top to serve.
Pairing: India Pale Ale