1 pound 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:
2 tablespoons water
2 tablespoons coarse-grain Dijon-style mustard
2 tablespoons red wine vinegar
2 large cloves garlic, minced
2 teaspoons vegetable oil
1/2 teaspoon coarse grind black pepper
2 teaspoons vegetable oil
2 cups thinly sliced mixed mushrooms such as cremini or
shiitake
1 (6-ounce) package wild rice blend
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 teaspoons 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.
Makes 4 servings.
Nutrition information per serving: 359 calories; 31 g protein;
36 g carbohydrate; 10 g fat; 737 mg sodium; 69 mg cholesterol;
4.8 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 4.3 mg
iron; 6.4 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
