Salsa Sauce Roast Beef


300 g of lean beef. Diced into 2 cm.


⅛ pineapple. Grated.
2 tbsp of Worcestershire sauce.
2 tbsp of lemon juice.
1 tsp of salt.
¼ tsp of pepper.
1 tbsp of cooking oil.
1 tbsp of honey.

Salsa sauce:

2 red tomatoes. Diced into ½ cm.
½ green onion. Roughly chopped.
½ red onion. Roughly chopped.
50 g of red pepper. Diced into ½ cm.
50 g of green pepper. Diced into ½ cm.
3 red chilies. Roughly chopped.
2 sprigs of cilantro. Roughly chopped.
¼ pineapple. Diced into ½ cm.
50 ml of lemon juice.
½ tsp of grated lemon peel.
½ tsp of chili powder.
1 tbsp of olive oil.
½ tsp of salt.
1 tsp of sugar.

How to make:

Combine meat with marinade. Knead.
Keep meat in covered container in refrigerator for 30 minutes to infuse flavors.
Remove from refrigerator. Prick each three pieces of meat with skewer.
Heat steak skillet. Spread with oil.
Roast until cooked. Lift.

Salsa sauce:

Combine tomatoes, onions, peppers, chilies, cilantro, pineapple, lemon juice, lemon peel, chili powder, olive oil, salt, sugar. Stir well.
Save salsa sauce in covered container in refrigerator for one hour.

Serve meat with salsa sauce.

For 12 skewers.

Culinary tip:

Pineapple can tender beef and make flavors and aroma more fragrant.

Nutritional facts per skewer:

Calorie: 98 kcal
Protein: 6.7 g
Fat: 4 g
Carbohydrate: 10.3 g
Cholesterol: 15 mg
Fiber: 0.4 g

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