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1/3 cup vegetable oil
1/3 cup fresh lime juice
3 jalapeno peppers, seeded and chopped
3 shallots, chopped
2 tablespoons snipped cilantro
2 cloves garlic, finely minced
1/2 teaspoon salt
Freshly ground pepper to taste

1.
Trim fat from steak. Place steak in a plastic bag and set the baginto a 
shallow dish.

2.
For marinade, in a small bowl stir together oil, lime juice,jalapeno 
peppers, shallots, cilantro, garlic, salt and pepper. Pourover steak; seal 
bag. Marinate in the refrigerator for 6 hours orovernight, turning bag 
occasionally.

3.
Drain steak, reserving marinade.

4.
Grill steak on an uncovered grill directly over medium coals todesired 
doneness, turning once. Allow 14 to 16 minutes formedium rare or 18 
to 20 minutes for medium. Brush occasionally with marinade up to the 
last 5 minutes of grilling.


Makes 4 servings.
Hawaiian Kebabs
1 1/2 pounds beef strips 1 onion, peeled and cut into 1-inch pieces 1 
green bell pepper, seeded and cut into 1-inch pieces 8 ounces 
pineapple chunks, drained, juice reserved
(canned or fresh)
 18 cherry tomatoes
 1/3 cup honey
 2 tablespoons firmly packed brown sugar
 1 tablespoon garlic powder
 1 teaspoon Worcestershire sauce
 1/8 teaspoon ground black pepper

1.
Preheat grill.

2.
Thread beef, onion, bell pepper, pineapple and tomatoesalternately on 
skewers.

3.
In a small bowl combine reserved pineapple juice, honey,brown sugar, 
garlic powder, Worcestershire sauce and pepper.Stir until sugar is 
dissolved; set aside.

4.
Grill kebabs for 18 to 22 minutes, turning often, while brushingon 
marinade every 3 to 4 minutes.


Makes 6 servings.
Mayan BBQ Kebabs
1 pound round steak, cubed
 1 green bell pepper, seeded and cut into chunks
 1 onion, cut into chunks
 8 ounces cherry tomatoes
 1 (4-ounce) jar marinated artichoke hearts
 1 carrot, sliced
 1 (4 -ounce) can pineapple chunks
 1 green onion, sliced
 1/4 cup chicken broth
 3/4 cup prepared barbecue sauce
 2 tablespoons coffee liqueur
 1 green chili pepper, seeded and chopped
 1 garlic clove, crushed
 1/4 teaspoon prepared horseradish
 1/4 teaspoon salt
 1/8 teaspoon pepper

Hot cooked rice for accompaniment
1.
Skewer cubed round steak, green bell pepper, onion, cherrytomatoes, 
artichoke hearts (drained, reserving the marinade),sliced carrot, 
pineapple chunks, and sliced green onion ontoshort bamboo skewers.

2.
In a bowl, combine the reserved artichoke hearts marinade,chicken