Steak Kabobs and Wild Rice with Mushrooms
Courtesy of The Beef Checkoff 4 Servings • 20 Min. Prep Time • 10 Min. Cook Time • 6 Hrs. Marinate TimeIngredients |
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1 lb. boneless beef round tip steak, cut 1-in. thick |
1/2 small red onion, cut into 3/4-in. wedges |
1 small yellow summer squash, cut lengthwise in half then crosswise into 1-in. slices |
1 small red or green bell pepper, cut into 1-in. pieces |
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MARINADE: |
2 Tbsp. water |
2 Tbsp. coarse-grain Dijon-style mustard |
2 Tbsp. red wine vinegar |
2 large cloves garlic, minced |
2 tsp. vegetable oil |
1/2 tsp. coarse grind black pepper |
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RICE: |
2 tsp. vegetable oil |
2 c. thinly sliced mixed mushrooms such as crimini or shittake |
1 pkg. (6 oz.) wild rice blend |
Directions:
1. Cut beef steak into 1-1/4-in. pieces. Combine marinade ingredients. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hrs. or as long as 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 pkg. directions, omitting salt and butter. When rice is done, stir in mushrooms.
3. Soak eight 9-in. bamboo skewers in water 10 min.; 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, uncovered, 8-10 min. for medium rare to medium doneness, turning occasionally.
4. Serve kabobs over wild rice.
* Recipe Courtesy of The Beef Checkoff