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Post by Tia on Sept 1, 2006 9:20:42 GMT -5
Grilled Ranch Steak Kabobs
1 1/2 lbs. beef shoulder center (ranch cut) steaks, cut 1-inch thick 1/2 tsp. garlic-pepper seasoning blend
Red Onion Relish : 1/2 cup balsamic vinegar 1/4 cup packed brown sugar 2 tbsps. olive oil 1/4 tsp. coarse salt 1/8 tsp. cracked black pepper 1 large red onion, cut into 1/2-inch thick slices
Heat oven to 400 degrees. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. Combine balsamic vinegar, brown sugar, olive oil, salt and pepper, in medium bowl, until well blended. Place onion slices in bottom of 13 x 9 x 2-inch baking pan. Drizzle balsamic mixture over onions and roast in 400 degree oven, 20 to 25 minutes or until onions just become soft. Let stand 10 minutes to cool. Coarsely chop onions; set aside until ready to use. Carefully pour balsamic mixture into small nonreactive saucepan; cook and stir over medium heat 4 to 5 minutes or until mixture reduces slightly. Pour over onions just before serving. Cut beef steak into 1-1/4 inch pieces. Thread 3 beef pieces onto each skewer. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve each kabob with 1 tablespoon Red Onion Relish. Garnish with basil leaves; as desired. Makes 12 appetizer servings. Nutrition information per serving: 122 calories; 12 g protein; 7 g carbohydrate; 5 g fat; 93 mg sodium; 28 mg cholesterol; 1.5 mg fiber 1g. Points 3.
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