STEAK KABOBS & WILD RICE WITH MUSHROOMS

Steak Kabobs & Wild Rice with Mushrooms --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 pound beef Round Tip Steak, cut 1 inch thick
  2. 1/2 small red onion, cut into 3/4-inch wedges
  3. 1 small yellow summer squash, cut lengthwise in half then crosswise into 1 inch slices
  4. 1 small red or green bell pepper, cut into 1-inch pieces
Marinade:
  1. 2 tablespoons water
  2. 2 tablespoons coarse-grain Dijon-style mustard
  3. 2 tablespoons red wine vinegar
  4. 2 large cloves garlic, minced
  5. 2 teaspoons vegetable oil
  6. 1/2 teaspoon coarse grind black pepper
Rice:
  1. 2 teaspoons vegetable oil
  2. 2 cups thinly sliced mixed mushrooms such as cremini or shiitake
  3. 1 package (6 ounces) wild rice blend

INSTRUCTIONS FOR STEAK KABOBS & WILD RICE WITH MUSHROOMS

  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 in 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, squash and pepper evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Serve kabobs over wild rice.
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