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  2. Peruvian Steak Kabobs

Peruvian Steak Kabobs

Marinated beef and fresh vegetables served with a tangy chili-lime sauce. Prepare on a griddle, grill or over charcoal.

Cook Mode

Ingredients:

  • 2 pounds beef Inside Skirt Steak (pounded 1/8 to 1/4-inch thick)
  • 1 zucchini, thinly sliced lengthwise (1/8 to 1/4-inch thick)
  • 1 yellow squash, thinly sliced lengthwise (1/8 to 1/4 inch thick)
Sauce and Marinade:
  • 4 limes, juiced
  • 1 cup canola oil
  • 1/2 cup red wine vinegar
  • 1 small Spanish onion, peeled and quartered
  • 1 tablespoon garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1-1/2 teaspoons ground black pepper
  • 1-1/2 teaspoons dried oregano leaves
  • 1/2 teaspoon ground chiles de arbol
  • 1 tablespoon Cowboy Steak & Roast Rub

Cooking:

  1. In a food processor or blender container, combine lime juice, oil, vinegar, onion, garlic, paprika, salt, pepper, oregano and ground chiles de arbol. Blend together until smooth; set aside. 
  2. Add half of marinade in a food-safe plastic bag. Add beef, zucchini and squash. Close bag securely and marinate in refrigerator 30 minutes to 1 hour.
  3. Alternately thread beef and vegetables onto metal skewers. Sprinkle with steak and rub seasoning.
    4. Cook's Tip: If using wooden skewers, soak in water 10 minutes to prevent burning on the grill.
  4. Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Remove from grill.
  5. Serve kabobs drizzled with remaining reserved sauce.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!