It’s almost BBQ time, so get ready to fire up the grill by planning ahead now for your Memorial Day picnic. This year I think we will have our family favorite Steak Kabobs, with lean Sirloin Steak (on sale at Maceys this week) prepared with my favorite marinade (see recipe below) along with chunks of red and green bell peppers, zucchini and/or yellow squash, white onion, mushrooms, and fresh pineapple (also on sale at Maceys). I like to steam the vegetables briefly in salted water just enough to soften them slightly so they’ll be moist and ready to eat at the same time as the steak—plus this keeps the mushrooms and peppers from splitting while placing on skewers. For easy clean-up, use bamboo skewers soaked in a pan of cold water a few hours so they won’t burn on the grill—make sure the skewers are large and sturdy enough to hold everything. The kabobs would go great with Dutch oven potatoes, green salad, and garlic bread. Welcome summer!
Ingredients:
2 pounds boneless sirloin steak
½ cup soy sauce
¼ cup vinegar
3 Tbls. Brown sugar
3 Tbls. Grated Onion
1 Tbls. Vegetable Oil
2-3 minced garlic cloves
Scant ½ teas. ground ginger
½ teas. black pepper
1/3 cup ketchup
Directions:
Cut steak into desired sized pieces for grilling or chunks for skewering onto kabobs with veggies.
Pour marinade meat over in glass container, sealed with tinfoil and lid to keep the garlic smell from coming out in your fridge too much.
Marinade overnight or no more than 24 hours.
*Originally distributed May 2013
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