GRILLED STEAK SKEWERS WITH HORSERADISH
Provided by Trisha Yearwood
Time 1h30m
Yield 6 skewers
Number Of Ingredients 15
Steps:
- For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
- In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
- Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
- For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
- Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
- Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.
VEGETABLE STEAK KABOBS
The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. -Norma Harder, Weyakwin, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 99mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
STEAK AND VEGETABLE KABOBS
Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice.
Provided by diner524
Categories Steak
Time 25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
- Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
- Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.
BIG BAD BEEF SKEWERS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the skewers: Preheat a grill pan over medium-high heat.
- Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.
- Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.
- For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.
- For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.
- For serving: Mix together the olive oil and lemon juice in a bowl.
- Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.
STEAK AND VEGGIE SKEWERS WITH CREAMY DIPPING SAUCE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak 12 wooden skewers in water for at least 30 minutes.
- Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
- Preheat a grill or grill pan to medium-high heat.
- Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
- Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
- Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.
STEAK AND VEGETABLE SKEWERS WITH SOY-GINGER MARINADE
Make and share this Steak and Vegetable Skewers With Soy-Ginger Marinade recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 2h20m
Yield 6 kabobs, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine marinade ingredients and mix well. Cut onions and peppers into 1-inch pieces. Cut steak into 1-inch cubes. Divide marinade in half and marinate the vegetables and meat in separate gallon-size bags for 2 hours. Remove vegetables and meat from marinade. Place steak, onions, and peppers on the skewer while alternating varieties.
- Build a charcoal fire for direct grilling. Grill kabobs over coals (approximately 450°-500°F) for 4-5 minutes on each side. Remove from grill and serve.
Nutrition Facts : Calories 798.4, Fat 47.7, SaturatedFat 9, Cholesterol 149.3, Sodium 2806.8, Carbohydrate 30.3, Fiber 2.6, Sugar 21.8, Protein 62.1
SKEWERED FIVE SPICE PORK (OAMC) WITH VEGETABLES
Adapted from Better Homes and Gardens "Make Ahead Cooking". Pork is prepared ahead and vegetables are added on cooking day. If desired marinate vegetables overnight in italian salad dressing.
Provided by Pamela
Categories Pork
Time 30m
Yield 4 Kabobs
Number Of Ingredients 12
Steps:
- Place pork into a ziploc freezer bag. Add remaining ingredients, except veggies.
- Remove as much air as possible, seal, label and freeze; or marinate in fridge for at least 8 hours.
- To serve, defrost meat overnight in fridge.
- Drain meat.
- Thread pork onto skewers alternating with peppers, onions, and mushrooms, leaving 1/4 inch headspace between each piece.
- Grill kabobs over medium coals for 10-12 minutes or until juices run clear and veggies are tender.
Nutrition Facts : Calories 270.7, Fat 14.7, SaturatedFat 5, Cholesterol 71.4, Sodium 909.4, Carbohydrate 8.8, Fiber 2.5, Sugar 3.9, Protein 26.3
SKEWERED STEAK WITH VEGETABLES
I love to grill, and even more, I love when the entire meal can be made outside! This is one of those meals.....of course, some rice or bread on the side would be nice, but you can make a full meal out of this. Feel free to switch out the veggies. I like to add onions, especially when the great Vidalias are in season. Prep and cook time does not include the 2 hour marinating time.
Provided by breezermom
Categories Steak
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Trim the excess fat from the steak, and cut it into 1-inch cubes. Place the meat cubes in a large shallow container. Combine the wine and the next 8 ingredients, stirring well; pour over the meat. Cover and refrigerate at least 2 hours, stirring meat occasionally.
- Remove the meat from the marinade, reserving the marinade. Alternate the meat and vegetables on skewers.
- Grill kabobs over medium coals 15 minutes or until desired degree of doneness. Turn and baste frequently with the marinade.
Nutrition Facts : Calories 616.5, Fat 42, SaturatedFat 11.7, Cholesterol 136, Sodium 389.5, Carbohydrate 10.6, Fiber 3.2, Sugar 5.5, Protein 45.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love