Sirloin Veggie Kabobs

Name: Sirloin Veggie Kabobs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 16 larges 16 fresh baby portobello or large fresh mushrooms, halved; 16 larges 16 fresh baby portobello or large fresh mushrooms, halved; 128 milliliters balsamic vinegar; 120 milliliters dry red wine or beef broth; 454 grams boneless beef sirloin steak, cut into 3/4-inch cubes; 2 Tbsps canola oil; 182 milliliters chili sauce; 5 teaspoons dried minced onion; 1 garlic clove, minced; 1 teaspoons ground mustard; 1 medium sweet red pepper, cut into 3/4-inch pieces; 2 mediums red onions, cut into wedges; 0 teaspoons salt; 5 teaspoons Worcestershire sauce; 1 medium sweet yellow pepper, cut into 3/4-inch pieces

Sirloin Veggie Kabobs

Sirloin Veggie Kabobs could be just the gluten free and dairy free recipe you've been looking for. For $4.11 per serving, you get a main course that serves 4. One portion of this dish contains roughly 31g of protein, 12g of fat, and a total of 386 calories. If you have onion, bell pepper, bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes. If you like this recipe, you might also like recipes such as Pineapple Sirloin Kabobs, Teriyaki Sirloin Kabobs, and Sirloin Shish Kabobs.

Instructions

In a small bowl, combine the first nine ingredients.

Equipment you will use

Bowl

Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat.

Ingredients you will need

Beef Cubes

Equipment you will use

Ziploc Bags

Pour the remaining marinade into another large resealable plastic bag; add the mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for up to 4 hours.

Ingredients you will need

Vegetable

Mushrooms

Marinade

Peppers

Onion

Beef

Equipment you will use

Ziploc Bags

Drain and discard marinade from beef.

Ingredients you will need

Marinade

Beef

Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.

Ingredients you will need

Vegetable

Marinade

Beef

Equipment you will use

Wooden Skewers

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until meat reaches desired doneness, turning and basting frequently with reserved marinade.

Ingredients you will need

Cooking Oil

Marinade

Meat

Equipment you will use

Paper Towels

Grill

Tongs

Equipment

Ingredients

Servings:

16larges

16 fresh baby portobello or large fresh mushrooms, halved 16larges

16 fresh baby portobello or large fresh mushrooms, halved 128milliliters

balsamic vinegar 120milliliters

dry red wine or beef broth 454grams

boneless beef sirloin steak, cut into 3/4-inch cubes 2Tbsps

canola oil 182milliliters

chili sauce 5teaspoons

dried minced onion 1

garlic clove, minced 1teaspoons

ground mustard 1medium

sweet red pepper, cut into 3/4-inch pieces 2mediums

red onions, cut into wedges 0teaspoons

salt 5teaspoons

Worcestershire sauce 1medium

sweet yellow pepper, cut into 3/4-inch pieces

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Steak. 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 Taittinger Brut La Francaise with a 4.3 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.