Beef Recipes |

Ingredients:

1 1/2 pounds boneless beef sirloin, cut into 1-inch cubes
2 cups fresh mushrooms, trimmed
1 medium green bell pepper, seeded and cut into 1-inch pieces
1 medium onion, quartered
1 medium zucchini, sliced into 1-inch rounds
1 cup mayonnaise
1 packet dry Italian salad dressing mix
2 tablespoons red wine vinegar
2 tablespoons water

Methods:

1. Alternate beef, mushrooms, bell pepper, onion and zucchini on skewers. Place in a shallow baking dish in a single layer.
2. In a small bowl, whisk mayonnaise, salad dressing mix, vinegar and water. Reserve 1/2 cup in a separate bowl and refrigerate. Pour remaining mixture over skewers; turning until evenly coated. Refrigerate for 1 hour or up to 4.
3. Preheat grill.
4. Lightly oil grill or spray with vegetable cooking spray. Remove skewers from marinade and place on grill discard marinade. Cook 10 to 15 minutes, or until desired doneness is reached, turning once. Serve immediately with reserved mayonnaise sauce.

Ingredients:

1 pound boneless beef sirloin steak, cut 1-inch thick
2 tablespoons vegetable oil
1 tablespoon each fresh lemon juice and water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon crushed dried oregano
1/4 teaspoon ground black pepper
1 medium green, red or yellow bell pepper, cut into 1-inch pieces
12 to 15 whole white or crimini mushrooms, cleaned and trimmed

Methods:

1. Cut beef steak into 1-inch pieces.
2. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat.
3. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers.
4. Place kabobs on rack in broiler pan so surface of meat is 3 to 4-inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired.

Ingredients:

1/4 cup sherry
1 tablespoon soy sauce
1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons tomato ketchup
1 1/2 teaspoons honey
1/8 teaspoon garlic powder
1 pound sirloin steak, cubed
1 package bamboo skewers
Cooked rice for accompaniment

Methods:

1. Combine sherry, soy sauce, red wine vinegar, ketchup, honey, and garlic powder. Add cubed sirloin steak, cover, and marinate for 2 hours in the refrigerator, turning occasionally.
2. Drain, reserving the marinade. Thread on bamboo skewers that have been soaked in water for 30 minutes.
3. Grill for 5 minutes on each side over medium coals, or until done; baste often with the marinade.
4. Serve grilled steak with the cooked rice.

Ingredients:

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

Methods:

1. 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.
2. 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.
3. 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.
4. Serve kabobs over wild rice.

Ingredients:

1 1/2 pounds boneless beef top sirloin steak, cut 1 1/4-inches thick
1 large red bell pepper, cut into 1-inch pieces

Seasoning:
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons hot pepper sauce
1 clove garlic, minced
1/4 to 1/2 teaspoon crushed red pepper (optional)

Methods:

1. Cut beef steak into 1 1/4-inch pieces. Combine seasoning ingredients in medium bowl. Add beef; toss. Alternately thread beef and bell pepper onto six 10-inch metal skewers.
2. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Season with salt.