| Sirloin & Summer Vegetable Kabobs w/Firecracker Sauce
FIRECRACKER SAUCE:
1/4 cup of fresh lime juice
1/4 cup of maple syrup
2 tablespoons of ketchup
2 tablespoons of olive oil
2 tablespoons of soy sauce
4 cloves garlic, finely chopped
1 teaspoon of crushed red-pepper flakes
1/2 teaspoon of ground black pepper
1/2 teaspoon of grated lime rind
1/2 teaspoon of salt |
|
Prepare Firecracker Sauce: In medium bowl, whisk together lime juice, maple syrup, ketchup, olive oil, soy sauce, garlic, crushed red-pepper flakes, black pepper, lime rind, and salt. Makes about 1 cup. Set aside.
KABOBS:
1 1/4 pounds of boneless beef top loin or sirloin steak, cut into
1 1/4-inch-thick cubes
3 medium onions, quartered
2 medium yellow squash, cut crosswise into 1-inch slices
2 medium zucchini, cut crosswise into 1-inch slices
1 large red pepper, seeded and cut into 1-inch pieces
12 (8-inch) wooden skewers , soaked in water 15 minutes
Sprig of thyme (optional)
Sm. hot peppers (optional)
On one skewer, randomly arrange 2 pieces of cubed steak and one piece each of onion, yellow squash, zucchini, and red pepper. Repeat to make 11 more kabobs. Place kabobs in large baking dish.
Pour 3/4 cup of Firecracker Sauce over kabobs in baking dish. Reserve 1/4 cup for brushing the kabobs as they cook. Let kabobs stand for 15 minutes. Heat grill to medium heat. Grill kabobs about 4-inches above heat source for 5 minutes, turning frequently. Brush kabobs with reserved Firecracker Sauce. Cook 5 to 7 minutes longer or until desired doneness is reached.
|
|