Posted 8:52 pm Wednesday, May 30, 2012
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Fresh Ideas For Steak Kabobs
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Steak Kabobs with Balsamic Glaze
Ingredients
1 pound sirloin steak
2 tablespoons, plus 1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1/4 cup red wine
1 tablespoon Montreal Steak seasoning
1 yellow squash
1 zucchini
1 large Noonday onion
1 package whole crimini mushrooms
1 dozen cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
Wooden skewers, soaked for 1 hour in water
2 cups balsamic vinegar
1/4 cup sugar
Directions
Cut steak into 1 1/2 inch cubes and place in a large bowl. Add two tablespoons olive oil, the Worcestershire sauce and red wine and steak seasoning. Rub the marinade into the meat and refrigerate for one hour. Cut the squash, zucchini and onion into one inch pieces. Place in a large bowl along with the mushrooms and cherry tomatoes. Add the remaining tablespoon of olive oil, salt and pepper. Toss to combine. Begin building the skewers with alternating pieces of vegetables and meat. Heat a grill pan or grill to high. Grill for 5 to 7 minutes on each side. To make the glaze place the balsamic vinegar and sugar in a saucepan. Bring to a boil for five minutes and then reduce to a simmer. Allow the mixture to reduce and thicken to a thick, but drippable consistency. It should reduce to about a half a cup. Pour into a squirt bottle or jar for storage. Will keep for one month at room temperature. If refrigerated, it will need to be microwaved before use to unthicken. Drizzle lightly over the kabobs before serving.
Recipe by Christine Gardner
1 pound sirloin steak
2 tablespoons, plus 1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1/4 cup red wine
1 tablespoon Montreal Steak seasoning
1 yellow squash
1 zucchini
1 large Noonday onion
1 package whole crimini mushrooms
1 dozen cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
Wooden skewers, soaked for 1 hour in water
2 cups balsamic vinegar
1/4 cup sugar
Directions
Cut steak into 1 1/2 inch cubes and place in a large bowl. Add two tablespoons olive oil, the Worcestershire sauce and red wine and steak seasoning. Rub the marinade into the meat and refrigerate for one hour. Cut the squash, zucchini and onion into one inch pieces. Place in a large bowl along with the mushrooms and cherry tomatoes. Add the remaining tablespoon of olive oil, salt and pepper. Toss to combine. Begin building the skewers with alternating pieces of vegetables and meat. Heat a grill pan or grill to high. Grill for 5 to 7 minutes on each side. To make the glaze place the balsamic vinegar and sugar in a saucepan. Bring to a boil for five minutes and then reduce to a simmer. Allow the mixture to reduce and thicken to a thick, but drippable consistency. It should reduce to about a half a cup. Pour into a squirt bottle or jar for storage. Will keep for one month at room temperature. If refrigerated, it will need to be microwaved before use to unthicken. Drizzle lightly over the kabobs before serving.
Recipe by Christine Gardner
