Featured Recipe
Steak Kabobs
Ingredients
FOR THE KABOBS
5 LBS FLAT IRON STEAK CUT INTO 1” CUBES - 1604446
1 RED BELL PEPPER-CUT 1” PIECES - VP
1 GREEN BELL PEPPER- CUT 1” PIECES - VP
16 CHERRY TOMATOES - VP
1 RED ONION –CUT 1” PIECES - 2003929
2 MEDIUM ZUCCHINI-CUT 1” PIECES - VP
2 MEDIUM SUMMER SQUASH-CUT 1” PIECES - VP
16 MEDIUM BUTTON MUSHROOMS WITH STEM - VP
8 KABOB SKEWERS
FOR MARINADE
½ CUP OLIVE OIL - 1436990
½ CUP RED WINE VINEGAR - DOT
1/3 CUP SOY SAUCE - 1420157
¼ CUP LEMON JUICE - 1446889
¼ CUP WORCESTERSHIRE SAUCE - 1404466
1 TBLS GARLIC POWDER - 1447812
1 TBLS ITALIAN SEASONING -1448638
1 TSP PEPPER - 1448265
½ TSP KOSHER SALT - 1448415
1 TBLS HOT SAUCE - 1404557
Instructions
Directions
IN A LARGE BOWL MIX TOGETHER MARINADE INGREDIENTS.
DIVIDE EVENLY INTO 2 GALLON SIZE ZIPLOC BAGS.
ADD STEAK CUBES TO ONE BAG SEAL TIGHTLY AND PUT IN COOLER FOR 24 HOURS (8 HOURS MIN).
ADD CUT VEGETABLES TO SECOND BAG AND MARINATE FOR 1 HOUR.
IF USING WOODEN SKEWERS SOAK THEM IN WATER FOR 1 HOUR BEFORE GRILLING.
DRAIN THE STEAK AND VEGETABLES INTO SEPARATE BOWLS AND THREAD THE THEM ONTO SKEWERS LEAVING A SMALL SPACE BETWEEN PIECES TO COOK EVENLY.
GRILL OVER HIGH HEAT FOR 8-10 MINUTES TURNING EVERY 3-4 MINUTES.
REMOVE FROM GRILL AND ALLOW TO REST BEFORE SERVING TO ALLOW JUICES TO REDISTRIBUTE.