Succulent Beef Skewers
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
YIELD: 6 skewers.
Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs! They’re herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe’s also fantastic with beef tenderloin.”
Ingredients
-
2 tablespoons Dijon mustard
-
2 tablespoons balsamic vinegar
-
1 tablespoon brown sugar
-
1 tablespoon olive oil
-
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
-
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
-
2 garlic cloves, minced
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
-
1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes
Directions
-
1.
In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally.
-
2.
Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack.
-
3.
Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
Nutrition Facts
1 each: 170 calories, 7g fat (2g saturated fat), 64mg cholesterol, 297mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
© 2024 RDA Enthusiast Brands, LLC