Jerk Steak Kabobs with Pineapple Salsa

The hot Caribbean coating on the meat is the perfect foil for our cool tropical salsa. If you like, flame-cook pineapple wedges next to the kabobs instead of making the salsa.

PREP: 30 minutes plus marinating

GRILL: 8 to 10 minutes

MAKES: 4 main-dish servings

1 recipe Pineapple Salsa

2 green onions, minced

2 tablespoons fresh lime juice

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon grated, peeled fresh ginger

1 teaspoon vegetable oil

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon ground allspice

½ teaspoon ground red pepper (cayenne)

1 boneless beef top sirloin steak, 1 ¼ inches thick (1 ½ pounds), cut into 1 -inch cubes

4 (12-inch) metal skewers

1. Prepare Pineapple Salsa.

2. In large bowl, mix green onions, lime juice, brown sugar, Worcestershire, ginger, oil, salt, thyme, allspice, and red pepper. Add steak cubes and toss to coat well; let stand 15 minutes to marinate.

3. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

4. Thread steak cubes on skewers. Place skewers on hot grill rack or pan; cook 8 to 10 minutes for medium-rare or until desired doneness, turning occasionally. Serve kabobs with salsa.

EACH SERVING KABOBS ONLY: About 295 calories, 34g protein, 10g carbohydrate, 13g total fat (5g saturated), 102mg cholesterol, 650mg sodium

EACH ¼ CUP SALSA: About 20 calories, 0g protein, 5g carbohydrate, 0g total fat, 0mg cholesterol, 35mg sodium