Tipsy Beef and Veggie Skewers
Savory, juicy, crisp - these kabobs are summer on a grilled stick.
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Ingredients
- 1 lb sirloin steak cut into 1 1/2" pieces
- 1 shallot chopped
- 1 C red wine merlot, cabernet, pinot noir
- 1/2 C horseradish
- 1/4 tsp dry mustard
- 1 pint cherry tomatoes
- 1/2 large red onion
- 5 to 8 mushrooms stems removed
- 1 jalapeno seeded and sliced
- 1 bell pepper seeded and sliced
Instructions
- Cut the steak into 1 1/2" pieces
- In a large zip tight baggie combine the chopped shallot, red wine, horseradish, dry mustard and steak. Squish and smush to coat. Refrigerate overnight.
- ***If you're using bamboo(wood) skewers soak for 30 minutes prior to using****
- Rough, large chop the mushrooms,onion, jalapeno, and bell peppers so that they'll fit on the skewers without splitting. There's no science to this - it's just a quick, large, rough chop.
- Layer the meat and veggies on the skewers until they're full.
- Place them on your pre-heated grill and cook - turning 2 or 3 times to fully cook.
- The amount of time they cook is up to you.
- We like our meat Medium- Rare - so I turned them 3 times (5 minutes each side)
Servings: 4 skewers or 2 large skewers