Ingredients: |
Ingredients: Ingredients:
4 teaspoons chili powder 2 teaspoons garlic salt 1 teaspoon ground cumin 1 teaspoon oregano 1 ½ pounds boneless beef sirloin steak, trimmed and cut into 1-inch pieces ⅔ cup dried orzo pasta 2 cups fresh corn kernels 1 medium bell pepper, chopped ½ cup thinly sliced red onion ⅔ cup grape tomatoes, halved 1 teaspoon lime zest ¼ cup lime juice 2 tablespoons Fresh cilantro, chopped 2 tablespoons olive oil Lime wedges
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Directions: |
Directions: Directions:
Step 1 In a resealable plastic bag combine chili powder, garlic salt, cumin, and oregano. Add meat pieces, a few at a time; shake to coat. Thread meat onto skewers*, leaving a 1/4 inch between each piece.
Step 2 Grill meat skewers, covered, over medium heat 8 to 12 minutes or until meat is slightly pink in center, turning skewers once or twice during grilling.
Step 3 Meanwhile, cook orzo according to package directions, adding corn the last minute of cooking. Drain in a colander. Rinse; drain again. In a large bowl combine orzo mixture, bell pepper, onion, and tomatoes.
Step 4 For dressing: In a screw-top jar combine lime zest and juice, 2 Tbsp. olive oil, the cilantro, and 1/2 tsp. salt. Cover and shake well. Pour dressing over orzo mixture; toss to coat. To serve, arrange Corn and Orzo Salad on a large platter. Top with meat skewers and, if desired, additional cilantro. Serve with lime wedges. Serves 6.
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