Easy Grilled Steak Kabobs

Name: Easy Grilled Steak Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef boneless top sirloin steak; 1 medium bell pepper, cut into 16 one-inch wedges; 1 Tbsp honey mustard; 1 Tbsp lemon juice; 16 mediums mushrooms; 0 teaspoons pepper; 0 teaspoons salt; 1 Tbsp olive or vegetable oil

You can never have too many main course recipes, so give Easy Grilled Steak Kabobs a try. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 220 calories, 28g of protein, and 9g of fat per serving. This recipe serves 4. If you have salt, bell pepper, mushrooms, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

Cut beef into 24 one-inch pieces. Thread beef, bell pepper and mushrooms alternately on each of eight 10- to 12-inch metal skewers, leaving space between each piece.

Ingredients you will need

Bell Pepper

Mushrooms

Beef

Equipment you will use

Metal Skewers

Mix remaining ingredients.

Cover and grill kabobs 4 to 6 inches from medium heat 15 to 18 minutes, turning and brushing kabobs 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.

Ingredients you will need

Vegetable

Beef

Cooking Oil

Equipment you will use

Grill

Equipment

Grill

Metal Skewers

Ingredients

Servings:

454grams

beef boneless top sirloin steak 1medium

bell pepper, cut into 16 one-inch wedges 1Tbsp

honey mustard 1Tbsp

lemon juice 16mediums

mushrooms 0teaspoons

pepper 0teaspoons

salt 1Tbsp

olive or vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.