Skirt Steak and Pepper Kabobs

By carvalhohm

Ingredients

• 1 lb. skirt steak ($1.99)
• 2 Tbsp olive oil ($.10)
• 1 tsp cumin ($.05)
• 2 tsp lime juice ($.05)
• 1 crushed garlic clove ($.05)
• 1 cup rice ($.20)
• 1 green pepper ($.68)
• 1 red pepper ($.99)
• 1/4 watermelon, sliced ($.75)

Details

Adapted from theview.abc.go.com

Preparation

Step 1

1. Cut skirt steak into 1 inch strips.

2. In small bowl, whisk olive oil, cumin, lime juice and crushed garlic clove. Toss marinade with skirt steak strips in shallow dish. Marinate in the refrigerator for at least 30 minutes.

3. In medium saucepan, bring 2 ½ cups of water to boil, add 1 cup of rice and bring back to boil. Reduce heat and cover. Let simmer for 20 minutes. Fluff with fork before serving.

4. Cut tops/stems off the red and green pepper and remove seeds. Cut into 1 inch squares, in preparation for the skewers.

5. Once skirt steak has finished marinating, roll up the strips and put them on a skewer. Add red and green peppers on the skewers as well.

6. Grill skewers for 5-6 minutes on each side, or until skirt steak has cooked through. Rotate often to avoid "charring" of the peppers.

7. Cut watermelon into slices.

8. Serve Skirt Steak and Pepper Kabobs over Rice with Watermelon.

Cost: $4.86

Frugal Fact: Substitute the skirt steak for stew meat or stir-fry beef.