We are starting to get temps in the 80's here in North Central Texas. That draws my thoughts to cooking outside. We love our beef!
Beef, Pepper & Mushroom Kabobs
Ingredients:
1pound boneless beef top sirloin steak, cut 1-inch thick
1large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
12large mushrooms
1package (6.0 ounces) long grain and wild rice blend
1/4teaspoon salt
Seasoning:
1tablespoon fresh lemon juice
1tablespoon olive oil
1tablespoon water
2teaspoons Dijon-style mustard
1teaspoon honey
1/2teaspoon dried oregano leaves
1/4teaspoon pepper
Instructions:
1.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.
2.Prepare rice according to package directions; keep warm.
3.Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt. Serve kabobs with rice.
Makes 4 servings
Nutritional information per serving: 359 calories; 32 g protein; 37 g carbohydrate; 9 g fat (3 g saturated fat); 5.2 mg iron; 781 mg sodium; 76 mg cholesterol. |
