Dijon-Wine Steak Kabobs with Mushroom Wild Rice

Total Recipe Time: 30 minutes

Makes 4 Servings


A flavorful, tenderizing marinade gives the kabobs of steak, onion, squash and peppers a unique and savory taste. 


 

Ingredients:

  • 1 pound beef Sirloin Tip Steak, cut 1 inch thick
  • 1/2 small red onion, cut into 3/4-inch wedges
  • 1 small yellow summer squash, cut lengthwise in half then crosswise into 1 inch slices
  • 1 small red or green bell pepper, cut into 1-inch pieces
  • Mushroom Wild Rice (recipe follows)
Marinade:
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons coarse-grain Dijon-style mustard
  • 2 cloves garlic, minced
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon coarse grind black pepper


Instructions:

  1. Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients in small bowl. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and bell pepper evenly onto skewers. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Serve kabobs over Mushroom Wild Rice. 

    Mushroom Wild Rice: Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add 2 cups thinly sliced assorted wild mushrooms (oyster, cremini and shiitake); cook and stir until tender. Remove and keep warm. Meanwhile, cook 1 package (6 ounces) long grain and wild rice blend according to package directions, omitting salt and butter. When rice is done, stir in mushrooms. 

Keep up with us:   

 


For more great healthy recipes, click HERE!


  
Copyright 2018 Kentucky Beef Council. All rights reserved.