Skewered Steak With Vegetables |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love to grill, and even more, I love when the entire meal can be made outside! This is one of those meals.....of course, some rice or bread on the side would be nice, but you can make a full meal out of this. Feel free to switch out the veggies. I like to add onions, especially when the great Vidalias are in season. Prep and cook time does not include the 2 hour marinating time. Ingredients:
1 lb boneless sirloin steak |
1/4 cup chablis (or other dry white wine) |
1/4 cup vegetable oil |
1 tablespoon chili sauce |
1 1/2 teaspoons vinegar |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon dried whole thyme |
1 garlic clove, crushed |
4 ounces fresh mushroom caps |
1 large green pepper, cut into 1 1/2 inch pieces |
1/2 pint cherry tomatoes |
2 small yellow squash, cut into 1 inch pieces |
Directions:
1. Trim the excess fat from the steak, and cut it into 1-inch cubes. Place the meat cubes in a large shallow container. Combine the wine and the next 8 ingredients, stirring well; pour over the meat. Cover and refrigerate at least 2 hours, stirring meat occasionally.
2. Remove the meat from the marinade, reserving the marinade. Alternate the meat and vegetables on skewers.
3. Grill kabobs over medium coals 15 minutes or until desired degree of doneness. Turn and baste frequently with the marinade.
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