Beef Kabobs

Soak bamboo skewers in water while you begin to prepare the vegetables

Cut 1 bell pepper, ½ red onion, 1 portabella mushroom cap, into pieces that are approximately 2” square and 1 zucchini into disk that are about 1” thick.

Take 2 servings of steak (10-14 ounces should be about right) and cut it into large bite size pieces, then season well with salt, pepper, and a bit of cayenne for some heat while the steak is on the cutting board

Build kabobs on skewers, there is no right or wrong way to do this.  That said if you like your steak more on the rare to medium-rare side, I would recommend creating skewers of vegetables and a separate skewer for the beef.

Then coat liberally with a vinaigrette that you already have

Turn on grill or heat grill pan to medium-high heat

Grill kabobs until the vegetables begin to soften and the steak is cooked the way you like.  This will take a bit of an eye, because timing will depend on how you created your skewers and the size of pieces you cut.

I would serve the kabobs with a side of steamed rice, if you want rice I would start the rice cooking prior to starting the kabobs to help with the timing of your dinner.

Rice

In a small heavy-bottomed pot with a tight-fitting lid, combine 2 ¾ C water, 1 ½ C rice. (Shorter grain white rice takes a bit less water and longer grain wild and brown rice takes a bit more water)

1T butter

Bring to a boil over high heat.

As soon as the water is boiling, lower the heat to a simmer and cover. (If you have an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.)

Cook at a simmer until the water is completely absorbed and the rice is tender, about 35-50 minutes depending on the type of rice that you bought (it’s okay to lift the lid to make sure the rice is fully cooked and the water is absorbed—just replace the lid quickly).

Remove the pot from the heat and let it sit, undisturbed with the lid on, for at least 5 minutes and for as long as 30 minutes.

Remove the lid, fluff the rice gently with a fork, salt to taste, serve ½ the rice with trout, store the other half for later.

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