Steak Kabobs with Ranchero Sauce

Ingredients:
  • 1/3 cup Fresh lemon juice
  • 2 Tbsp Canola oil
  • 3 Tbsp Balsamic vinegar
  • 1/2 tsp Powdered ginger
  • 1 lbs Flank steak
  • Non-stick cooking spray
  • 4 Garlic cloves, minced
  • 1/2 cup Chopped onion
  • 1 cup Chopped red tomatoes
  • 2 Red or green bell peppers
  • 1 jalapeño pepper
  • 1/2 tsp Cumin
  • 1/4 cup Tomato juice
  • 4 Ears corn
  • 8 large Mushroom caps
  • 1/2 cup Bay leaves
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Preparation:

Easy Marinade: Cut steak into 1" wide pieces about 2 1/2" long. Combine all marinade ingredients in small glass bowl.

Put meat pieces and marinade into plastic bag. Seal bag securely.

Turn bag several times so that all parts of meat are touched with marinade. Place bag in deep bowl and put in refrigerator.

Marinate meat 4 hours or as long as overnight.

Ranchero Sauce: While meat is marinating seed and chop bell peppers, carefully seed and chop jalapeño pepper and prepare the sauce.

Heat a sprayed non-stick saucepan over medium heat.

Sauté garlic and onions for a few minutes, covered. Stir as necessary. Add tomatoes, peppers, and cumin. Saute, uncovered, 5 minutes.

Stir in tomato juice. Set sauce aside.

Kabobs: Soak bay leaves in water for 5 minutes; drain.Remove silk from corn and cut into 2" rounds. Thread 4 skewers, beginning with a piece of corn and including steak and 2 mushroom caps perskewer, until all food has been threaded. Scatter drained bay leaves over ashen-hot coals. Replace sprayed grid onto grill. Grill kabobs 10 to 12 minutes, turning every 3 to 4 minutes.

Remove one kabob and cut into meat to check doneness. Continue grilling kabobs until done to taste. Put a skewer on each plate, and drizzle ranchero sauce over kabobs. Serve hot.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:






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