GRILLED STEAKS AND ONION KABOBS CARBONNADE

Grilled Steaks and Onion Kabobs Carbonnade --
 
  • Total Recipe Time: 45 minutes
  • Makes 4 servings

INGREDIENTS

  1. 4 beef Top Blade Steaks, cut 3/4-inch thick
  2. 1 cup beer
  3. 3 tablespoons finely chopped green bell pepper
  4. 3 tablespoons reduced-sodium soy sauce
  5. 1-1/2 teaspoons sugar
  6. 2 cloves garlic, minced
  7. 1/2 teaspoon coarse grind black pepper
  8. 2 medium red onions, each cut into 6 wedges

INSTRUCTIONS FOR GRILLED STEAKS AND ONION KABOBS CARBONNADE

  1. Combine beer, green pepper, soy sauce, sugar, garlic and black pepper. Place boneless beef top blade steaks and onion wedges in separate plastic bags. Pour 2/3-cup marinade over onions and remaining marinade over steaks, turning to coat. Close bags securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Soak eight 9-inch bamboo skewers in water 10 minutes. Remove onions from marinade; reserve marinade. Skewer onion wedges in two places through all layers, placing 3 wedges on two skewers. Repeat 3 times.
  3. Remove steaks from marinade. Place steaks and onion kabobs on grid over medium ash covered coals. Grill steaks, covered, 6 to 9 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness; turn occasionally and brush with reserved marinade. Grill kabobs alongside steaks until onions are crisp-tender, about 12 to 15 minutes (gas grill times remain the same); turn occasionally and brush with reserved marinade.
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