The National Cattlman's Beef Association shares tips on buying in bulk and shares a recipe for summer grilling.
Cut beef Top Sirloin Steak Boneless into 1-1/4 inch pieces. Whisk marinade ingredients in large bowl until smooth. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to two hours.
Meanwhile prepare Spiced Bulgur. Combine bulgur, water, raisins, orange juice, pumpkin pie spice, cumin, garlic and salt in small saucepan; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until bulgur is tender and water is absorbed. Fluff with fork; stir in parsley. Keep warm. Cook’s Tip: If pumpkin pie spice is not available, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and dash ground cloves maybe be substituted for 1/2 teaspoon pumpkin pie spice. Combine seasonings in small bowl.
Soak eight 6-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Thread beef pieces onto skewers, leaving small space between pieces. Place kabobs on grid over medium, ash-covered coals. Grill, covered, five to seven minutes for medium rare 145° to medium 160° doneness, turning occasionally.
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