Salsa Beef Skewers with Summer Quinoa Salad
Recipe - Downers Grove, IL
Salsa Beef Skewers with Summer Quinoa Salad
Prep Time195 Minutes
Servings4
Cook Time30 Minutes
Calories465
Ingredients
1 cup quinoa
1 Tbsp. Fresh Thyme olive oil
1 medium zucchini, sliced
1 cup fresh or frozen corn kernels, thawed if frozen
1 cup Fresh Thyme canned black beans, drained and rinsed
1 Tbsp. chopped fresh cilantro
Fresh Thyme fine sea salt, to taste
Ground black pepper, to taste
8 (8-in.) wooden skewers*
1 lb. beef sirloin steak, trimmed of fat and thinly sliced
1 (16-oz.) container Fresh Thyme mild salsa, divided
Nonstick cooking spray, for greasing
Chopped fresh cilantro, for topping
Directions
- For the salad, prepare quinoa according to package directions; drain. Return to hot saucepan.
- In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Cook zucchini in hot oil about 3 minutes or until crisp-tender, stirring occasionally. Add corn and beans and stir until heated through. Stir vegetables and cilantro into quinoa. Season to taste with salt and pepper. Cover and keep warm.
- For skewers, combine the sliced beef and half of the salsa in a medium bowl, stirring to coat beef. Marinate beef in the refrigerator for at least 1 hour or up to 3 hours. Reserve remaining salsa for serving.
- Remove beef from marinade and thread onto wooden skewers. Discard marinade.
- Lightly grease a large grill pan with nonstick cooking spray; heat pan over medium-high heat. Add skewers; cook to desired doneness, turning once. Allow 7 minutes for medium-rare (145°F) or 9 minutes for medium (160°F).
- Top skewers with reserved salsa and cilantro.
- *Note: Soak skewers in water for at least 30 minutes before using.
Nutritional Information
Each serving contains: 465 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 78 mg cholesterol, 618 mg sodium, 50 g carbohydrates, 6 g fiber, 6 g sugar, 37 g protein. Daily values: 4% vitamin A, 30% vitamin C, 4% calcium, 31% iron.
195 minutes
Prep Time
30 minutes
Cook Time
4
Servings
465
Calories
Shop Ingredients
Makes 4 servings
Sideaway Foods Classic Organic Quinoa - 16 Ounce
$5.99$0.37/oz
Fresh Thyme Extra Virgin Olive Oil - 17 Ounce
$7.99$0.47/oz
Zucchini Squash - 0.75 Pound
$1.12 avg/ea$1.49/lb
Non Gmo Sweet Corn - 1 Each
$1.25
Fresh Thyme Black Beans - 15 Ounce
$0.99$0.07/oz
Cilantro - 1 Each
$0.99
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
Not Available
Certified Angus BeefĀ® Top Sirloin Strip Steak Boneless - 1 Pound
Sale
$7.99 avg/ea was $10.99 avg/ea$7.99/lb
Fresh Thyme Homestyle Mild Salsa - 16 Ounce
$3.99$0.25/oz
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
$5.49$1.10/fl oz
Cilantro - 1 Each
$0.99
Nutritional Information
Each serving contains: 465 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 78 mg cholesterol, 618 mg sodium, 50 g carbohydrates, 6 g fiber, 6 g sugar, 37 g protein. Daily values: 4% vitamin A, 30% vitamin C, 4% calcium, 31% iron.
Directions
- For the salad, prepare quinoa according to package directions; drain. Return to hot saucepan.
- In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Cook zucchini in hot oil about 3 minutes or until crisp-tender, stirring occasionally. Add corn and beans and stir until heated through. Stir vegetables and cilantro into quinoa. Season to taste with salt and pepper. Cover and keep warm.
- For skewers, combine the sliced beef and half of the salsa in a medium bowl, stirring to coat beef. Marinate beef in the refrigerator for at least 1 hour or up to 3 hours. Reserve remaining salsa for serving.
- Remove beef from marinade and thread onto wooden skewers. Discard marinade.
- Lightly grease a large grill pan with nonstick cooking spray; heat pan over medium-high heat. Add skewers; cook to desired doneness, turning once. Allow 7 minutes for medium-rare (145°F) or 9 minutes for medium (160°F).
- Top skewers with reserved salsa and cilantro.
- *Note: Soak skewers in water for at least 30 minutes before using.