Take those fresh garden veggies, grab some skewers, marinate a great cut of beef, assemble and line those babies up on the grill. Make them tastier by mixing up a lite, taste-contrasting sauce/dip to give your pallet a fiery bite with a cool finish.
There's loads of recipes online, but we suggest this one off of www.BeefItsWhatsForDinner.com.
Ingredients
1 pound beef Top Sirloin Steak boneless, cut 1-inch thick1 large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
12 large mushrooms
1 package (6.0 ounces) long grain and wild rice blend
1/4 teaspoon salt
Seasoning
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
Instructions for Beef, Pepper & Mushroom Kabobs
- Trim fat from beef steak; cut into 1-1/4-inch pieces.
- In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat.
- Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
- Prepare rice according to package directions; keep warm.
- Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally; season with salt. Serve kabobs with rice.
To broil, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally; season with salt.
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