In The Kitchen: Steak Kabobs & Wild Rice With Mushrooms - | Lufkin and Nacogdoches, Texas


In The Kitchen: Steak Kabobs & Wild Rice With Mushrooms

1 lb. 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

2 tsp. vegetable oil

2 cups thinly sliced mixed mushrooms, such as cremini or shiitake

1 package (6 oz.) wild rice blend


2 Tbsp. water

2 Tbsp. red wine vinegar

2 large cloves garlic, minced

2 tsp. vegetable oil

1/2 tsp. coarse grind black pepper

1. Cut beef steaks into 1-1/4 inch pieces. Combine marinade ingredients. Place beef and marinade in sealable plastic bag; turn to coat. Close bag securely and refrigerate 6 hours to overnight, turning occasionally.

2. Heat 2 tsp. oil in a 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. Remove beef from marinade; discard marinade.

4. Alternately thread beef, onion and squash evenly onto six 12-inch metal skewers, leaving small spaces between pieces. (If using bamboo skewers, soak skewers in water 10 minutes; drain.)

5. Place on grid over medium, ash-covered coals. Grill, uncovered 8 to 10 minutes for medium rare to medium doneness, turning occasionally.

6. Serve kabobs over wild rice.

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