Crushed Pepper Beef Kabobs |
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Prep Time: 360 Minutes Cook Time: 25 Minutes |
Ready In: 385 Minutes Servings: 4 |
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I have given you this recipe to be done in the broiler for those of you in the colder states...when fall and winter weather bring you inside! I do this year around on the grill outside and timing really isn't too much different. Enjoy! Ingredients:
1 lb boneless beef round steak or 1 lb beef round tip steaks or 1 lb chuck steak |
1/2 cup dry red wine |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1/2 teaspoon salt |
1 garlic clove, cut into halves |
2 tablespoons prepared mustard |
2 tablespoons black peppercorns, coarsely crushed |
2 small onions, cut lengthwise into fourths |
2 small zucchini, cut into 1 inch slices |
1 red bell peppers or 1 yellow bell pepper, cut into 1 inch pieces |
4 mushrooms |
olive oil |
Directions:
1. Trim excess fat from beef steak; cut beef into 1 cubes.
2. Place in glass or plastic bowl.
3. Mix wine, 1 Tbs oil the salt and garlic; pour over beef.
4. Cover and refrigerate at least 6 hours but no longer than 24 hours, stirring occasionally Remove beef; drain thoroughly.
5. Thread beef cubes on four 11 metal skewers, leaving space between cubes.
6. Brush with mustard; sprinkle with peppercorns.
7. (This is when you may question why such little pepper - if you want more go for it!) Set oven control to broil.
8. Place kabobs on rack in broiler pan.
9. Broil with tops about 3 from heat 5 minutes; turn.
10. Broil 5 minutes longer Alternate onion, zucchini and bell pepper on each of four 11 metal skewers, leaving space between each.
11. Top each with a mushroom.
12. Place kabobs on rack in broiler pan with beef.
13. Turn beef; brush vegetables with oil.
14. Broil kabobs 5-6 minutes turning and brushing vegetables with oil, until beef is done and vegetables are crisp-tender.
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