Beef kebabs make quick meal
A recipe using boneless top sirloin steak is always worth checking out.
This versatile beef cut is available in most supermarkets, and it’s usually moderately priced compared to other premium steaks.
It also meets government guidelines for lean; it can be cooked as one large steak, or cut into individual portions, strips for stir fry, or cubes for kebabs.
This beef and pepper kebab recipe can be made in about 30 minutes.
It would make a cozy dinner for two, as written, or you can double the ingredients for entertaining a larger group.
To make the kebabs, you briefly marinate beef cubes, mushrooms and bell pepper pieces in a lemon-honey-Dijon mustard mixture seasoned with oregano and pepper.
The skewers cook in 8 to 10 minutes under the broiler, so kitchen time is kept to a minimum.
Complement the skewers with rice or couscous. Serve a mixed green salad to start with, and a favorite dessert to round out a simple but tasty meal.
Cook’s tip: If you’re using wooden skewers, soak them in water 10 minutes before using.
Beef and Pepper Kebabs
1/2 pound boneless beef top sirloin steak, cut 1-inch thick
1 small green, red or yellow bell pepper, cut into 1-inch pieces
4 large mushrooms
For the Marinade:
1 tablespoon vegetable oil
2 teaspoons fresh lemon juice
2 teaspoons water
1 teaspoon Dijon-style mustard
1/2 teaspoon honey
1/4 teaspoon dried oregano leaves, crushed
1/8 teaspoon pepper
Cut beef steak into 1-inch pieces. In large bowl, whisk together marinade ingredients; add beef, tossing to coat.
Alternately thread pieces of beef, bell pepper and mushrooms on each of two 12-inch skewers.
Place kebabs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 8 to 10 minutes for medium-rare to medium doneness, turning occasionally. Season with salt, if desired.
Makes 2 servings.
Nutrition information per serving: 267 calories, 35 grams protein, 4 grams carbohydrates, 12 grams fat, 106 milligrams sodium and 99 milligrams cholesterol.