This months featured grilling favorite are Beef Kabobs with grilled peppers and mushrooms. This is a very easy item to grill, preparation is quick and the appearance is sure to awe your potential diners.You will need the following:
1 to 1 1/4 pounds of Sirloin Steak
1 each yellow, orange and red bell pepper
8 ounces of mushrooms
fresh thyme, parsley and basil
3 cloves of garlic
sea salt and black pepper
1 tablespoon of crushed red pepper flakes
2 whole peaches (not canned)
1 loaf of Italian bread
olive oil
balsamic vinegar
Start with 1 pound of lean Sirloin steak, cut into one inch cubes. Dice fresh basil, parsley, thyme, crushed red pepper and garlic and place into a zip-loc storage bag. Place the Sirloin and spices into the bag along with a generous drizzle of extra-virgin olive oil and two tablespoons of balsamic vinegar. Add a few twists of black pepper and sea salt and allow to marinate for at least 4 hours (the longer the better) in the refrigerator.
On a clean cutting board, wash 8 ounces of mushrooms and place on a skewer, being careful not to crowd the mushrooms together. Cut the peppers into quarters, removing veins and seeds and also placing on a skewer. Drizzle with olive oil and sea salt and fresh cracked pepper.
Cut the peaches into quarters and remove the pit. For added glazing, you can sprinkle the peaches with a pinch of white or brown sugar before grilling.Place the vegetables, meat and peaches on a hot grill and grill on each side for approximately 4 minutes then turn. The meat should be cooked to no more than medium to preserve the tenderness of the meat. Cut the Italian bread into 3/4 inch slices. On a small plate, drizzle olive oil and in the middle pour a small shot of balsamic vinegar into the middle of the olive oil. Use the bread slices to dunk into the oil and vinegar. This is a great alternative to traditional bread and butter. Serve the items with a chilled glass of red wine. Use the peaches as a healthy dessert alternative.
Copyright 2009 Jeremy J Schrader
