Steak and vegetable kabobs - country cooking
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | (1 1/2 inch) chunks boneless beef-sirloin steak (about 2 1/2 lb) | |
| ¼ | cup | Reduced-sodium soy sauce |
| ¼ | cup | Rice-wine vinegar or dry sherry |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Oriental sesame oil |
| 1½ | teaspoon | Peeled, grated fresh gingerroot OR |
| ½ | teaspoon | Ground ginger |
| Mesquite or hickory wood chips | ||
| 1 | large | Red onion |
| 1 | large | Sweet green pepper or red or yellow pepper |
| Olive or vegetable oil | ||
Directions
1. In medium-size bowl, combine beef, soy sauce, vinegar, sugar, sesame oil, and gingerroot. Refrigerate beef 30 minutes to marinate.
2. Meanwhile, heat coals or wood in a grill until hot, and soak wood chips in water for 30 minutes. Lightly oil or coat grill rack with nonstick vegetable cooking spray and set aside.
3. In heavy 2-quart saucepan, heat 2 inches water and onion to boiling over high heat; cook onion 5 minutes or until softened.
Remove stem and seeds from pepper. Cut pepper into large pieces and blanch a few seconds in the same boiling water with the onion. Drain vegetables. Cut onion into 12 wedge-shaped slices, keeping the pieces intact.
4. Drain wood chips and place on hot coals. Heat the grill rack. To make kabobs, on each of 6 long metal skewers, alternately thread vegetables with 3 chunks of beef, reserving the marinade. Brush vegetables with olive oil.
5. Place kabobs on hot grill rack about 4 inches above medium-hot coals. Grill 8 minutes or until beef is cooked to desired degree of doneness, turning and basting occasionally with the reserved marinade.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary