Steak and Pepper Kabobs
Source of Recipe
internet
Recipe Introduction
Use your favorite cut of beef in this easy recipe. You could also add onion wedges and asparagus pieces to the kabobs. For entertaining, you can make the kabobs ahead of time, pour over the marinade, cover and refrigerate until it's time to grill.
2 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon honey
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons balsamic vinegar
2 (1/2 pound) ribeye steaks
1 yellow bell pepper
1 red bell pepper
In medium bowl combine oil, garlic, honey, Worcestershire sauce, pepper, salt and balsamic vinegar and mix well to combine. Cut steaks into 1-1/2" cubes and add to marinade. Stir well to coat, then cover and refrigerate for 2-24 hours.
When ready to cook, prepare and preheat grill. Cut peppers into 1" strips. Drain beef, reserving marinade. Alternately thread beef cubes and peppers on metal skewers, allowing 4 pieces of beef and 3 pieces of peppers per skewer.
Grill, covered, 4-6" from medium coals for 5 minutes. Turn carefully, brush with reserved marinade, cover grill again, and cook for 3-6 minutes until steak is desired doneness. Discard any unused marinade. Serve kabobs with hot cooked rice. 4 servings
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