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Cut steak into 2 x 1/4-inch strips. In a medium bowl toss steak strips, seasoning blend, and 1 teaspoon olive oil. Thread steak strips and green onions evenly onto 8-inch skewers; set aside.
In a large bowl, combine rice, black beans, tomato and cilantro; set aside. In a large nonstick skillet cook corn, bell pepper and sweet onion in the remaining 2 teaspoons olive oil over medium-high heat for 5 minutes or until corn is slightly blackened, stirring frequently. Add to rice mixture. In a small bowl stir together salsa, lime juice and cumin. Add to rice mixture; toss to combine. Set salad aside.
For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until meat is just pink in the center, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.) To serve, spoon rice salad onto six serving plates and top with beef skewers.