Succulent Beef Skewers for 2 |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Agnes Ward, of Stratford, Ontario says, âThese are no ordinary beef kabobs! Theyâre herb-infused and need to marinate at least two hours or overnight for the best flavor. If you feel like splurging, this recipeâs also fantastic with beef tenderloin.â Ingredients:
2 teaspoons dijon mustard |
2 teaspoons balsamic vinegar |
1 teaspoon packed brown sugar |
1 teaspoon olive oil |
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
1/2 teaspoon minced fresh thyme or dash dried thyme |
1 garlic clove, minced |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 pound beef top sirloin steak, cut into 1-1/2-inch cubes |
Directions:
1. In a large resealable plastic bag, combine the first nine ingredients; add beef. Seal bag and turn to coat. Refrigerate for at least 2 hours or overnight, turning occasionally.
2. Drain and discard marinade. Thread beef onto two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium, a meat thermometer should read 165°; well-done 180°), turning occasionally. Yield: 2 servings.
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