Steak Kabobs and Wild Rice with Mushrooms

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 Time
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

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

2 tsp. vegetable oil
2 c. thinly sliced mixed mushrooms such as crimini or shittake
1 pkg. (6 oz.) wild rice blend


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


Calories: 348; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 75mg; Total Carbs: 36g; Fiber: 1g; Protein: 30g; Sodium: 712mg;