This recipe was roughly 100 times better then I thought it was going to be! This might be my new favorite steak marinade. It had a great sweet under tone and the meat was so tender! It would work great with chicken too. And you can change up the veggies a million different ways...mushrooms, onions, pineapple (I know, not a veggie)...
Tip: Soak your wooden skewers in water for at least 4 hours. This will help them to not catch on fire while you are grilling!
Steak Kabobs
1/2C red wine vinegar
1T lime zest
1/4C lime juice
1/4C lemon juice
1/4C packed brown sugar
4 cloves garlic - chopped
1 LARGE sirloin steak (or any cut you'd like)
In a medium bowl whisk together the ingredients for the marinade. Cut the steak into roughly 1 inch pieces. Put the steak in a zip lock baggie and pour the marinade over it. Marinate in the fridge for at least 4 hours.
1 red bell pepper
1 yellow bell pepper
1 summer squash
1 zucchini
1/4C olive oil
1T dried parsley
1T lemon pepper
1tsp garlic powder
Cut the vegetables into roughly 1 inch pieces. Mix together the olive oil, parsley, lemon pepper and garlic powder. Toss with the veggies.
Preheat your grill to medium high heat. Thread the veggies and meat onto the skewers.Grill for 15-20 minutes, turning occasionally, until you reach your desired doneness.
We had one skewer of steak and one of veggies leftover. So threw them all together today and made a frittata. Or at least what I call a frittata!
Thinly slice the leftover steak and finely chop the leftover veggies. Saute them in a little olive oil in a medium size skillet over medium heat, until the meat gets a good char on it.
Whisk together 6 eggs and 3T of milk. Pour over the meat/veggie mixture. Sprinkle with 1C shredded cheddar cheese. Let cook on the stove top for 5 minutes. Place pan in a 325* oven and bake until egg is set, about 20 minutes. Flip onto a plate and slice to serve.
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