Grilled Beef Sirloin And Famers Market Skewers Recipes

SUCCULENT BEEF SKEWERS

Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 skewers.

Number Of Ingredients 10

Succulent Beef Skewers image

Steps:

In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

Ingredients

2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes

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Web Jul 13, 2017 2 pounds beef sirloin, cut into 1.5-inch pieces (I buy thick-cut steaks to give myself a head start) 1 red bell pepper 1 yellow bell pepper …
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Reviews 2
Category Sunday Dinner
Cuisine American
Estimated Reading Time 5 mins

One to four hours before cooking, cut the sirloin into 1.5-inch chunks, and put in a zip-top bag. Whisk the marinade ingredients together in a small bowl. Pour the marinade over the sirloin chunks, squeeze out the excess air, zip the bag closed, and shake and toss to coat the beef with the marinade. Refrigerate for one hour, and up to four hours, turning the bag and tossing after every half an hour. (Or marinate in a bowl just large enough to hold the pieces of beef, tossing with a spoon every now and again.)
Just before grilling, prepare the vegetables. Stem and core the peppers, and then cut the peppers into 1 inch squares. Trim the red onion, remove the skin, then cut it in half. Remove the central “core” of the onion, leaving three or four layers of onion. Cut the remaining layers into eight pieces (cut each half in half lengthwise, then in half again, then cut crosswise.) This will give you a pile of 0.75-inch to 1-inch pieces of onion.
Remove the beef from the marinade. Skewer the kabob in the following pattern: one piece of beef, two pieces of pepper (I alternate colors), and one piece onion. Repeat until you are at the end of a skewer, then add a final piece of beef to hold everything together. Keep skewering until all the beef is kabobbed. (If that’s a word.) If you have extra vegetables when you’re done – and I usually do – I make an all-veggie kabob or two, alternating onion and peppers.
Set the grill up for cooking with direct medium heat, about 350°F to 400°F internal temperature with the lid closed. For my Weber Summit, this means preheating the grill for ten to fifteen minutes on high, then brushing off the grill grate and turning the burners down to medium. (In my charcoal kettle, I light a chimney full of coals, wait for them to be covered with gray ash, then spread them out in a single, tightly packed layer on the charcoal grate.)

Grilled Beef Sirloin And Famers Market Skewers Recipes

SUCCULENT BEEF SKEWERS

Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."

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