Ok so I am officially back up and blogging! The last few weeks I have been busy getting settled in NYC and getting used to working again.
In celebration of the recent start to the summer season, I want to share with you my all time favorite steak kabob recipe. Trust me, this is a recipe you will want to put on the grilling rotation.
"Grilled or Broiled Beef & Vegetable Kabobs" (adapted from "How to Cook Everything" by Mark Bittman)
1 TBSP olive oil
2 TBSP freshly squeezed lime juice
1 TBSP soy sauce
Salt and freshly ground pepper, to taste
2 TBSP minced fresh rosemary (or parsley or thyme)
1 TSP minced garlic
6 medium onions, quartered
2 bell peppers, any color but green, stemmed, seeded and cut into about 1 1/2 inch chunks
12 medium button mushrooms, trimmed and cut in half
2 to 3 LBS sirloin steak, cut into 1 1/2-2 inch chunks
1. Preheat the grill
2. Combine first six ingredients in a large bowl. Separate a few TBSPs of the marinade and put aside. Put the beef chunks into the large bowl with the marinade and let sit, tossing occasionally for about 30 minutes.
3. Arrange the vegetables and beef on separate skewers and brush with the reserved marinade. Start the vegetables on the grill first, cooking them on a relatively cool part of the grill. Turn them and brush with any remaining marinade from time to time until they start to become tender. Than start the meat, on the hottest part of the grill, a few minutes on each side until each of the four sides browns. Do not overcook-cut a chunk in half after 5 minutes of cooking to judge stage of doneness.
4. Give everything a final baste with the marinade if any remains, place the skewers on a plater and serve!
I like to serve with a side or brown rice or rice pilaf and a summery red wine, like a Gamay, chilled. According to Bon Appetit, Gamay is "Summer's Best Red." More on that later!
In celebration of the recent start to the summer season, I want to share with you my all time favorite steak kabob recipe. Trust me, this is a recipe you will want to put on the grilling rotation.
"Grilled or Broiled Beef & Vegetable Kabobs" (adapted from "How to Cook Everything" by Mark Bittman)
1 TBSP olive oil
2 TBSP freshly squeezed lime juice
1 TBSP soy sauce
Salt and freshly ground pepper, to taste
2 TBSP minced fresh rosemary (or parsley or thyme)
1 TSP minced garlic
6 medium onions, quartered
2 bell peppers, any color but green, stemmed, seeded and cut into about 1 1/2 inch chunks
12 medium button mushrooms, trimmed and cut in half
2 to 3 LBS sirloin steak, cut into 1 1/2-2 inch chunks
1. Preheat the grill
2. Combine first six ingredients in a large bowl. Separate a few TBSPs of the marinade and put aside. Put the beef chunks into the large bowl with the marinade and let sit, tossing occasionally for about 30 minutes.
3. Arrange the vegetables and beef on separate skewers and brush with the reserved marinade. Start the vegetables on the grill first, cooking them on a relatively cool part of the grill. Turn them and brush with any remaining marinade from time to time until they start to become tender. Than start the meat, on the hottest part of the grill, a few minutes on each side until each of the four sides browns. Do not overcook-cut a chunk in half after 5 minutes of cooking to judge stage of doneness.
4. Give everything a final baste with the marinade if any remains, place the skewers on a plater and serve!
I like to serve with a side or brown rice or rice pilaf and a summery red wine, like a Gamay, chilled. According to Bon Appetit, Gamay is "Summer's Best Red." More on that later!
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