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Grilled steak & vegetable kabobs
Makes 4 servings (1 lean, 3 green, 3 condiments).
Ingredients
1½ lbs. beef tenderloin, cut into 16 equal-sized cubes
8 mushrooms, halved
1 medium zucchini, sliced into 16 equal-sized rounds
1 medium yellow squash, sliced into 16 equal-sized rounds
16 grape tomatoes
¼ tsp salt
¼ tsp ground black pepper
2 cloves garlic, minced
1 tsp fresh oregano, minced
2 tbsp balsamic vinegar
Directions:
1. Pre-heat grill or grill pan over medium-high heat.
2. Season cubed beef with salt and pepper.
3. Using 8 skewers, alternate beef, zucchini, squash, mushrooms, and tomatoes so that each skewer has 2 of each ingredient.
4. Spray kebobs with non-stick spray and grill for about 3 minutes per side or until beef is cooked to desired doneness (note: for medium-rare, cook the beef to an internal temperature of 125°F; for medium to 135°F; for medium-well to 145°F; for well-done to 160°F).
5. Meanwhile, combine the garlic, oregano, and vinegar to make a vinaigrette.
6. Per serving: 2 skewers with about a ½ tablespoon of vinaigrette poured over top.
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