Summer may be ending for school kids, but it is still perfect grilling weather and fresh corn and zucchini are still plentiful at the farmers’ markets.
You can alternate the beef and vegetables on the same skewer, or separate them into meat skewers and vegetable skewers. I usually grill them separately so that I can better control the rareness of the beef (we like it medium) and how cooked the vegetables are.
I made these with fresh corn, mushrooms and zucchini, but you can use any combination of fresh vegetables that you like (including peppers, yellow squash, onions, cherry tomatoes). I especially like these with fresh rosemary in the marinade. It pairs really well with the beef, but you can also use other herbs like thyme or oregano.
Grilled Beef Kabobs
¼ cup vegetable oil
¼ cup soy sauce
¼ cup red wine vinegar
3 Tbs lemon juice
3 Tbs Worcestershire sauce
2 tsp dry mustard
½ tsp salt
½ tsp coarse ground black pepper
1 tsp dried parsley
2 cloves garlic, crushed
Fresh (2 Tbs) or dried herbs (2 tsp): Rosemary, thyme and/or oregano
2 lb top round or sirloin beef steak, cut into cubes
Vegetables: Choose a combination of: fresh corn (cut into 1” rounds), onions, peppers, whole mushrooms, zucchini, yellow squash, cherry tomatoes
Hot steamed rice
Combine marinade ingredients. Place the beef cubes and half of marinade in a Ziploc bag or lidded container and marinate in the refrigerator for 6-8 hours (or up to 3 days). Set remaining marinade aside to marinate vegetables later. Add vegetables to reserved marinade and refrigerate for 1-4 hours (don’t over marinate the vegetables).
Place meat and vegetables on skewers, discarding meat marinade and saving vegetable marinade. Grill skewers until cooked to desired temperature.
Heat vegetable marinade to boiling. Set aside. Serve over rice with heated marinade.
As summer winds down, I find myself grilling even more. Trying to squeeze out every last drop of fresh summer goodness, before giving way to the rib-sticking comfort foods of fall and winter.
Grilled flank steak is one of our favorites. I love that I can prepare several at a time: preparing the marinade in the morning and putting one marinated flank steak in the fridge for dinner, and a couple more in the freezer for meals another night.
This flank steak has a wonderful smoky, slightly spicy flavor. Which went perfectly with this Chipotle Lime Quinoa and White Bean Salad. Quinoa (KEEN-wa), is a gluten-free grain that has a similar texture to couscous, but with a slightly nutty flavor (which makes sense since it is actually the seed portion of a grain).
Grilled Chipotle Flank Steak
2 chipotle peppers in adobo
1 Tbs adobo sauce (from chipotle pepper can)
2 cloves garlic, chopped
¼ cup orange juice
Juice of 1 lime
2 Tbs honey
1 Tbs red wine vinegar
1 tsp oregano
¼ tsp coarsely ground black pepper
½ tsp kosher salt
1 flank steak (about 2 lb)
Combine everything except the steak in a blender, and process until peppers are chopped. Place flank steak in a Ziploc bag or glass baking dish, and add the marinade. Refrigerate for 4-6 hours or overnight (or freeze in the Ziploc bag until another day).
Heat grill. Remove steak from marinade. Brush grill lightly with oil. Grill steak for 7-8 minutes per side for medium rare (adjust time based on thickness of meat and heat of grill). Let meat rest for 5-10 minutes. Slice across the grain.
Serve with Chipotle Lime Quinoa and White Bean Salad OR use it as a base for fajitas with grilled onions and peppers in tortillas.
Adapted from The Perfect Pantry
Chipotle Lime Quinoa and White Bean Salad
1 cup uncooked quinoa
1 can white beans, drained and rinsed
2 cups fresh corn, cut from the cob (or 1 can corn)
½ cup chopped red bell pepper
2-3 green onions, chopped (about ¼ cup)
½ cup chopped fresh cilantro leaves
2 limes, juiced (about 6-8 Tbs)
Zest of one lime
¼ cup extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon garlic powder
1-2 chipotle peppers, finely chopped
1-2 teaspoons adobo sauce (from can of chipotle peppers)
Cook quinoa according to package directions. Cool.
In a large bowl, combine cooled quinoa, beans, corn, red pepper, green onions and cilantro.
In a small bowl, stir together the lime juice and zest, olive oil, salt, garlic powder, chipotle peppers and adobo sauce. Stir into quinoa mixture. Cover and chill until serving.
Note: This can also be made with cooked brown rice or couscous instead of quinoa.
Adapted from Picky Palate