SKEWERED STEAK DINNER
Add Middle Eastern flavor to your family's dinner. Enjoy grilled vegetables and beef kabobs - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Mix beef and dressing in shallow glass or plastic dish. Cover and refrigerate, stirring occasionally, at least 30 minutes but no longer than 24 hours.
- Heat 1 inch water to boiling in 1 1/2-quart saucepan. Add potatoes. Boil about 15 minutes or until almost tender; drain. Cool slightly.
- Heat coals or gas grill. Remove beef from marinade; reserve marinade. Thread beef, potatoes, onion, mushrooms, bell peppers and squash alternately on each of twelve 7-inch metal skewers, leaving space between each piece. Brush kabobs generously with marinade.
- Cover and grill kabobs 4 to 6 inches from medium heat 12 to 15 minutes for medium beef doneness, turning frequently and brushing with marinade. Discard any remaining marinade.
Nutrition Facts : Calories 235, Carbohydrate 18 g, Cholesterol 55 mg, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg
ULTIMATE CHEESESTEAK SKEWERS RECIPE BY TASTY
Here's what you need: white loaf bread, green bell peppers, red bell peppers, onion, oil, flank steak, salt, pepper, provolone cheese
Provided by Frank Tiu
Categories Sides
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- Turn the loaf on its end, and cut a square out, leaving a ½-inch (1 cm) thick edge. Remove the center of the bread.
- Cut the hollowed bread piece into two and roll them down for compression.
- Slice the bell peppers.
- Cut the onions.
- Thinly slice the flank steak.
- Season the flank steak with salt and pepper to taste.
- Heat oil in a pan over medium heat. Cook the flank steak until browned on all sides, about 2 minutes. Remove the steak from the pan.
- Add the green peppers, red peppers, and onions, and cook until softened, about 4 minutes.
- Season the peppers and onions with salt and pepper to taste.
- Place the hollowed bread piece into the bread box.
- Line the bread box with provolone on all five sides.
- Add the flank steak, green peppers, red peppers, onions, and cheese to the bread box.
- Seal the top with cheese and cover it with the second half of the hollowed bread.
- Place cheese on top of the box.
- Bake the cheesesteak box for 10 minutes.
- Take the cheesesteak box out and and place nine skewers sticks in the cheesebox.
- Slice the cheesesteak box into 9 cubes, forming 9 cheesesteak skewers.
- Enjoy!
Nutrition Facts : Calories 186 calories, Carbohydrate 9 grams, Fat 9 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams
STEAK SKEWER
Steps:
- Preheat grill over medium-high heat.
- Grill steaks to your desired doneness. Cut steak into 4 pieces after grilling. Season each with 1 teaspoon seasoned salt and pepper and skewer. Cut onion into chunks and place 2 chunks per skewer. Cut potato into chunks and place 2 chunks per skewer and add the grilled shrimp, 4 per skewer.
TERIYAKI STEAK SKEWERS
When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. -Jeri Dobrowski, Beach, North Dakota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix first eight ingredients; toss with beef. Refrigerate, covered, 2-3 hours., Thread beef strips, weaving back and forth, onto six metal or soaked wooden skewers; discard marinade. Grill beef, uncovered, over medium heat until desired doneness, 6-9 minutes, turning occasionally.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 452mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SKEWERED STEAK AND VEGETABLE SALAD
Hot grilled steak and mushroom kabobs adorn this leafy romaine salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Cut steak into eight 1-inch cubes. Thread 2 cubes of steak on 4 (6-inch) skewers. Brush with sauce; refrigerate 15 to 20 minutes, discard remaining sauce.
- Grill or broil steak kabobs to desired doneness.
- Season mushrooms with garlic powder and saute in oil in small nonstick skillet over medium- high heat 4 to 5 minutes or until lightly browned.
- Combine romaine, carrots and broccoli in large bowl. Toss with Lite Balsamic and Caper Vinaigrette, to taste.
- Divide salad on 2 large plates. Arrange mushrooms and steak kabobs on top of each. Refrigerate leftovers.
GARLIC STEAK AND POTATO SKEWERS RECIPE BY TASTY
Here's what you need: sirloin steak, garlic cloves, salt, pepper, new potato, red onion, bamboo skewer
Provided by Evelyn Liu
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, season the steak with garlic, salt, and pepper, and stir thoroughly.
- On soaked bamboo sticks, skewer on the seasoned steak cubes, then potatos and onions.
- Repeat until the skewer is full.
- On a coal BBQ, cook the steak skewers for 2-3 minutes a side for medium-rare and 4-5 minutes for well done.
- Enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
REVERSE-SEARED STEAK
Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it's a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor.
Provided by Steven Raichlen
Categories dinner, meat, main course
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
- Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
- Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
- Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
- Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
- Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.
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