You can even find a recipe to cut out while you're reading Sports Illustrated!
Moroccan-Style Beef Kabobs with Spiced Bulgur
1 pound tenderloin steaks, cut 1 inch thick
1/4 cup molasses
3 tablespoons orange juice
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 cup uncooked quick-cooking bulgur
1/2 cup water
1/3 cup golden raisins
1/4 cup orange juice
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cumin
1 clove garlic, minced
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
1. Cut beef steak 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 2 hours.
2. 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.
3. 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.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 6 to 8 minutes (or over medium heat on a preheated gas greill, covered, 7 to 9 minutes for medium-rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
5. Serve over Spiced Bulgur.
This is from the Beef: It's What's For Dinner folks. They've got other recipes at their website.