Honey-Dijon BEEF Steak Kabobs with Mushroom Wild Rice

I made these for dinner last night and they were outstanding!  A great way to use a really lean and inexpensive BEEF cut and have a super tasty dinner on the grill.  I prefer to grill the steaks without any veggies on the kabob because they never get done at the same time. I put my veggies on a separate skewer or in my grill basket.  Last night I grilled zucchini (very abundant in the garden right now) in my grill basket and topped it off with some mozzarella cheese. Delish! I also made Mushroom Wild Rice in my crockpot using some morels I picked and dried this spring.  Super easy and fast meal on a hot summer Sunday.

Honey-Dijon BEEF Steak Kabobs
2 lbs boneless beef round tip steak, cut in 1/2-inch thick strips

4 Tbsp water
4 Tbsp red wine vinegar
4 Tbsp coarse-grain Dijon-style mustard
4 Tbsp honey
4 cloves garlic, minced
2 tbsp vegetable oil
1 tsp coarse grind black pepper

Cut beef steak into  1/2-inch strips. Combine marinade ingredients in a small bowl. Place beef and marinade in a food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

If using bamboo skewers soak in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef strips, evenly onto skewers. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 6 to 10 minutes) – for medium rare (145 degrees) to medium (160 degrees) doneness – turning occasionally.

This delicious crockpot side dish recipe is perfect served alongside grilled steak.

Mushroom Wild Rice
2 cups uncooked wild rice
1/2 cup finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
2 (14-ounce) cans ready to serve chicken broth
1/2 cup water
½ cup dried morel mushrooms
1 (4-ounce) cans sliced mushrooms, undrained
3 sprigs fresh thyme
Spray 3 quart slow cooker with nonstick cooking spray. Rinse rice and drain well. Combine in crockpot together with onion, salt, pepper, chicken broth, water, mushrooms, (you can use any combination of mushrooms you have on hand) and thyme and mix well. Cover crockpot and cook on high for 3-4 hours or on low for 7-8 hours. 6 servings

This entry was posted in MEATY Mondays, Uncategorized. Bookmark the permalink.

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