Vegetable Steak Kabobs
Taste of Home
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"This marinade for this steak-and-vegetable skewer is the best one I've ever found," relates Norma Harder from Melfort Saskatchewan.
SERVINGS: 6
CATEGORY: Low Sodium
METHOD: Grill (gas or charcoal)
TIME: Prep: 20 min. + marinating Grill: 10 min.
Ingredients:
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons ketchup
- 2 to 3 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon each dried marjoram, basil and oregano
- 1/2 teaspoon dried rosemary, crushed
- 1-1/2 pounds boneless beef sirloin steak
- 1-1/2 cups cherry tomatoes
- 1/2 pound whole fresh mushrooms
- 2 medium onions, cut into wedges
- 2 small green peppers, cut into 1-inch pieces
Directions:
In a large resealable plastic bag, combine the oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for up to 4 hours.
If grilling the kabobs, coat grill rack with cooking spray before starting the grill. Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
Grill, covered, over medium-hot heat or broil 4-6 in. from heat for 5-7 minutes on each side or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) basting occasionally with reserved marinade. Yield: 6 servings.