Beef and Pepper Kabobs

Top sirloin steak marinated in mixture of vegetable oil, fresh lemon juice, water, Dijon mustard, honey, dried oregano and fresh ground pepper. Prepared beef placed on skewers alternately with strips of bell pepper and large mushrooms. Kabobs are broiled until beef is browned and cooked through to desired doneness.

Ingredients -

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 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 Fresh Ground Black Pepper

Preparation:

1. Turn the oven to broil and preheat.

2. Prepare the steak by cutting into 1 inch pieces.

3. Combine the vegetable oil, lemon juice, water, mustard, honey, oregano and pepper in a large bowl.

4. Whisk to combine.

5. Add the beef and toss to coat. Marinate 30 minutes.

6. Using 2, 12 inch skewers, alternately thread pieces of beef and vegetables until full.

7. Place the beef/vegetable kebabs on a rack in a broiler pan so that the surface of the kabobs is at least 3 to 4 inches from the heat source.

8. Broil for 10 minutes for medium doneness, turning occasionally.

9. Season with salt and pepper, if desired.

Steak Tips

Beef Kabobs

When cooking beef kabobs on the grill, make sure the pieces of meat and other ingredients, such as vegetables or fruit, are the same size so they cook evenly.

Steak Tips

USDA Grades of Beef

There are three USDA grades of beef that you will typically find in the meat section of your grocery store. From high to low-grade they are: USDA prime, USDA choice, and USDA Select. A higher grade steak will include more marbling and will ultimately result in a more tender, juicy final product.

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