Steak Kabobs & Wild Rice with Mushrooms

Ingredients:
  • 1 lbs boneless beef round tip steak, cut 1-inch thick
  • 1/2 small red onion, cut into 3/4-inch wedges
  • 1 small yellow summer squash, cut lengthwise in half then crosswise into 1-inch slices
  • 1 small red or green bell pepper, cut into 1-inch pieces
Marinade Ingredients:
  • 2 Tbsp water
  • 2 Tbsp coarse-grain Dijon-style mustard
  • 2 Tbsp red wine vinegar
  • 2 large cloves garlic, minced
  • 2 tsp vegetable oil
  • 1/2 tsp coarse grind black pepper
  • 2 tsp vegetable oil
  • 2 cups thinly sliced mixed mushrooms such as cremini or shiitake
  • 1 (6 oz.) package wild rice blend
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Preparation:

Cut beef steak into 1 1/4-inch pieces. Combine marinade ingredients. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Heat 2 tsp oil large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.

Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion and squash evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally.

Serve kabobs over wild rice.

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






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