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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Agnes Ward, of Stratford, Ontario says, âThese are no ordinary beef kabobs! Theyâre herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipeâs also fantastic with beef tenderloin.â Ingredients:
2 tablespoons dijon mustard |
2 tablespoons balsamic vinegar |
1 tablespoon brown sugar |
1 tablespoon olive oil |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes |
Directions:
1. In a large resealable plastic bag, combine the first nine ingredients; add beef; seal bag and turn to coat. Refrigerate for at least 2 hours or overnight, turning occasionally.
2. Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), turning occasionally. Yield: 6 skewers.
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