(NAPSA)—Whether you’re grilling a family meal or entertaining friends, lean beef is delicious and naturally nutrient-rich, so you can feel great about serving the beef you love during your next grilling outing. Here are some easy steps for grilling lean beef: eGo Lean. The United States Department of Agriculture (USDA) Nutrient Database indicates there are 29 cuts of beef that meet government guidelines for lean, including some of America’s favorites such as flank steak, tenderloin and T-bone steaks. eLose the Fat—Not the Flavor. Combine 90 percent lean ground beef with soft bread crumbs and an egg white to keep burgers moist and flavorful. Do You Umami? Pair lean beef with umami-rich (meaty and savory) ingredients such as aged cheese, barbecue sauce or mush- roomsfor an addedflavor punch. The recipe below features nutrient-rich lean beef and is a complete package for better health: lean protein, essential vitamins and miner- als and great taste. Mojo sauce is a classic combination of lime, garlic and oregano; it’s also great with whole grilled steaks such as flank or top loin steaks. This recipe, and more than 130 lean beef recipes, is from “The Healthy Beef Cookbook” (Wiley, $21.95), which is available where books are sold and at www.BeefItsWhatsForDinner.com. Mojo Beef Kabobs Total preparation and cooking time: 40 minutes 1 pound boneless beef top sirloin steak, cut 1 inch thick 1 teaspoon coarse grind black pepper 1 large lime, cut into 8 wedges 1 small red onion, cut into 8 thin wedges @ 1 container grape or cherry tomatoes (about 10 ounces) Mojo Sauce: % cup fresh orange juice % cup fresh lime juice 3 tablespoonsfinely choppedfresh oregano 3 tablespoonsoliveoil 2 tablespoonsfinely choppedfresh parsley 1 teaspoon ground cumin 1 teaspoon minced garlic % teaspoonsalt 1. Whisk Mojo Sauce ingredients in small bowl. Set aside. 2. Cut beef steak into 1%-inch pieces; season with pepper. 3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers. 4, Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally. 5. Serve kabobs drizzled with sauce. Makes4 servings. Nutrition information per serving: 285 calories; 15 g fat (3 g saturated fat; 10 g monounsaturated fat); 50 mg cholesterol; 500 mg sodium; 10 g carbohydrate; 1.8 g fiber; 27 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.4 meg vitamin B12; 2.6 mg iron; 31.9 mcg selenium; 5.1 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc and a good sourceof iron. Recipe as seen in “The Healthy Beef Cookbook,” published by John Wiley & Sons, Inc.
