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Mexican Skewers with Charred Corn and Black Bean Salsa

published: May 27th 2009
source: Lesa Jackson

1 petite shoulder tender (8 ounces)
¼ cup lime juice
¼ cup pineapple juice
2 tablespoon Cointreau
2 tablespoons Tequila
½ cup cilantro, chopped
½ cup parsley, chopped
1 medium jalapeno, seeded
2 tablespoon olive oil
Salt and pepper, to taste

Cut petite tender into one inch cubes, set aside. In a food
processor, combine remaining ingredients processing until smooth. Add beef cubes to marinade and refrigerate 30 minutes to overnight. Drain marinade; discard. Place marinated beef cubes on a five-inch skewer. Grill to medium doneness.