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.
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.
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.
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.
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
SKEWERED STEAK AND VEGETABLE SALAD
Hot grilled steak and mushroom kabobs adorn this leafy romaine salad.
Provided by Dole
Categories 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.
SKEWERED BEEF WITH OYSTER SAUCE
A simple yet impressive nibble that gives a contemporary edge to party food
Provided by John Torode
Categories Buffet, Starter
Time 25m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Soak the wooden skewers in warm water for 1 hr before you want to use them. Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr. Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.
- Heat a griddle until very hot, then sprinkle the meat with a little oil. Hang the meat-free ends of the skewers over the side of the pan so they're easy to turn. These need to cook quick and fast, so think heat, heat and more heat. Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.
- Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions. Spoon over the beef and serve with the lime wedges.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Sugar 2 grams sugar, Protein 7 grams protein, Sodium 1.38 milligram of sodium
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
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