Hands-on time: 15 minutes
Total time: 25 minutes
Makes: 4 servings
Adobo is the hot, spicy, smoky sauce that canned chipotle peppers come packed in. You can freeze the chipotles and any leftover sauce for future use. This cooling melon relish balances the heat of the marinade. Serve with hot steamed rice or a green salad.
Ingredients:
- 1 lb (450g) beef sirloin grilling steak (1 inch/2.5 cm thick)
- 2 tbsp adobo sauce
- 2 tsp chopped garlic
- 1/4 tsp each salt and pepper
- 1 red onion
- Melon Cucumber Relish
- 1 cup diced peeled honeydew melon
- 1/2 cup diced seeded English cucumber
- 1/4 cup chopped fresh parsley
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp granulated sugar
- 1/4 tsp each salt and pepper
Directions:
- Trim fat from beef; cut beef into 1-inch (2.5cm) cubes and place in bowl. Add adobo sauce, garlic, salt and pepper; toss to combine. Let stand for 10 minutes.
- Cut 1/2 inch (1cm) off top and bottom of onion; finely dice and set aside. Cut remaining onion into 1-inch (2.5cm) chunks.
- Alternatively thread beef and onion chunks loosely onto metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until beef is browned but still pink inside, about 10 minutes
- Meanwhile, combine melon, cucumber, parsley, vinegar, oil, sugar, salt, pepper and diced onion.
- Serve with brochettes.
Per serving: about 263 cal, 24g pro, 12g total fat (3g sat. fat), 15g carb (2g dietary fibre, 9g sugar), 53mg chol, 415mg sodium, 528mg potassium.
% RDI: 4% calcium, 21% iron, 9% Vit A, 23% Vit C, 14% folate.