Shish kebabs on the grill are an American tradition. While the technique as as old as humanity, there is just something more fun about the ingredients when they are presented in this manner.
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| Julian's Balsamic Beef Shish Kebabas |
Today I'm marinating my beef in a balsamic sauce, which adds a very nice flavor. But perhaps the more interesting component is the cut of beef. I get these at Whole Foods and they are called beef hanging chuck tender. They don't always have them in the butcher's case, but if you ask they always seem to have them in the back. The typical size is about 1/2 pound each, so I buy 2 for this recipe.
You can of course use any other tender cut of steak, but I find these work well and are not too expensive, typically about US $12 per pound.
Ingredients (serves 6)
1 pound tender beef steak
8 ounces Baby Bella mushrooms
1/4 cup Olive oil
1/4 cup Balsamic vinegar
3 cloves garlic
1/2 teaspoon rosemary, dried
or 3 sprigs fresh rosemary
1/2 teaspoon oregano, dried
1/2 tsp Pepper
1 tsp Salt
1 pound potatoes, small
1 large sweet onion
1 red bell pepper
1 green bell pepper
1/8 cup olive oil
seasonings of choice
balsamic glaze/reduction
Instructions
Cut the steak into 1 inch chunks and add to a rimmed baking pan or a zipper locked bag. Cut the tough bottoms of the stems off the mushrooms, and add to the bag with the steak.
In a medium bowl, whisk together the oil, vinegar, garlic, rosemary and oregano, salt, pepper,. Pour over the steak and mushrooms. Cover or close bag tightly, and refrigerate for at least 4-8 hours.
Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and rinse in cold water to stop the cooking. Set aside (do not let sit in water after cool.)
Cut the onion and bell peppers into 1 inch square pieces. Toss with olive oil and favorite seasonings.
Thread the marinaded steak and mushrooms, along with the potatoes, onions and peppers onto skewers. Brush with balsamic glaze/reduction.
Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once. Rebrush with glaze and cook until meat is cooked to desired doneness. Ideally the steak should be cooked until it is about medium and just a bit pink in the center.
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| Ready for the Grill |
You can of course use any other tender cut of steak, but I find these work well and are not too expensive, typically about US $12 per pound.
Ingredients (serves 6)
1 pound tender beef steak
8 ounces Baby Bella mushrooms
1/4 cup Olive oil
1/4 cup Balsamic vinegar
3 cloves garlic
1/2 teaspoon rosemary, dried
or 3 sprigs fresh rosemary
1/2 teaspoon oregano, dried
1/2 tsp Pepper
1 tsp Salt
1 pound potatoes, small
1 large sweet onion
1 red bell pepper
1 green bell pepper
1/8 cup olive oil
seasonings of choice
balsamic glaze/reduction
Instructions
Cut the steak into 1 inch chunks and add to a rimmed baking pan or a zipper locked bag. Cut the tough bottoms of the stems off the mushrooms, and add to the bag with the steak.
In a medium bowl, whisk together the oil, vinegar, garlic, rosemary and oregano, salt, pepper,. Pour over the steak and mushrooms. Cover or close bag tightly, and refrigerate for at least 4-8 hours.
Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and rinse in cold water to stop the cooking. Set aside (do not let sit in water after cool.)
Cut the onion and bell peppers into 1 inch square pieces. Toss with olive oil and favorite seasonings.
Thread the marinaded steak and mushrooms, along with the potatoes, onions and peppers onto skewers. Brush with balsamic glaze/reduction.
Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once. Rebrush with glaze and cook until meat is cooked to desired doneness. Ideally the steak should be cooked until it is about medium and just a bit pink in the center.
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