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Ingredients: |
| 1-1/2 |
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pounds beef shoulder center (ranch cut) steaks, cut 1-inch thick |
| 1/2 |
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teaspoon garlic-pepper seasoning blend |
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Basil leaves, for garnish |
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Red Onion Relish: |
| 1/2 |
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cup balsamic vinegar |
| 1/4 |
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cup packed brown sugar |
| 2 |
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tablespoons olive oil |
| 1/4 |
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teaspoon coarse salt |
| 1/8 |
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teaspoon cracked black pepper |
| 1 |
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large red onion, cut into 1/2 inch thick slices |
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Instructions: |
| 1. |
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Heat oven to 400°F. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. Combine balsamic vinegar, brown sugar, olive oil, salt and pepper, in medium bowl, until well blended. |
| 2. |
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Place onion slices in bottom of 13 x 9 x 2-inch baking pan. Drizzle balsamic mixture over onions and roast in 400°F oven, 20 to 25 minutes or until onions just become soft. Let stand 10 minutes to cool. Coarsely chop onions; set aside until ready to use. Carefully pour balsamic mixture into small nonreactive saucepan; cook and stir over medium heat 4 to 5 minutes or until mixture reduces slightly. Pour over onions just before serving. |
| 3. |
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Cut beef steak into 1-1/4 inch pieces. Thread 3 beef pieces onto each skewer. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve each kabob with 1 tablespoon Red Onion Relish. Garnish with basil leaves; as desired. |
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| Makes 12 appetizer servings. |
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| | Nutrition information per serving: 124 calories; 6 g fat (1 g saturated fat; 3 g monounsaturated fat); 32 mg cholesterol; 73 mg sodium; 7 g carbohydrate; 0.1 g fiber; 11 g protein; 2.3 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 1.3 mg iron; 17.7 mcg selenium; 3.0 mg zinc. |
