Steak Kabobs with Cilantro Rice
Filet Mignon Tips, mango, and tomatoes on skewers with a Citrus and Cilantro Sauce over Cilantro Lime Rice.
Equipment
- a grill pan
- 4 wooden or metal skewers
Ingredients
- 1 tsp. each paprika, garlic powder, ground cumin, and dried oregano
- ¼ tsp. each kosher salt and black pepper
- 1 pound Rastelli's Black Angus Beef Filet Mignon Tips
- 2 mangoes, cut in 1½ inch chunks
- 1 cup grape tomatoes
- ¼ cup extra virgin olive oil
- ½ cup minced cilantro
- 2 tsp. lime zest
- ¼ cup each lime juice and orange juice
- 1 tbsp. minced garlic
- 1 tsp. each honey and soy sauce
- 1 tbsp. minced chipotle peppers in adobo sauce
- ½ tsp. black pepper
- 1 minced jalapeno
For the Cilantro Lime Rice:
- 1 cup long grain white rice
- ½ tsp. kosher salt
- 1 tbsp. each unsalted butter and lime juice
- 2 tbsp. minced cilantro
- 1 tsp. lime zest
Instructions
- Begin by making the Cilantro Lime Rice: In a three-quart saucepan, on medium heat, bring half a cup of water to a boil. Add the rice and salt. Cover and simmer 16 minutes. Then, remove the pot from the heat and let it sit covered for ten minutes. Then, stir in the rest of the ingredients.
- Season the filet tips with the paprika, cumin, garlic powder, oregano, and salt and pepper. Place them on the skewers with the mango and tomatoes.
- Stir together the rest of the ingredients to make a sauce to drizzle on the cooked kabobs.
- Heat a grill pan on medium heat, brush it with oil, and cook the kabobs on all sides until the meat is cooked to 145 degrees for medium rare. Drizzle with the sauce and serve over rice.
Nutrition
Calories: 540kcal
Tried this recipe?Let us know how it was!