Dijon-Wine Steak Kabobs with Mushroom Wild Rice
You can always use metal skewers in place of bamboo and add any combination of vegetables to the skewers that you prefer, i.e. zucchini, mushroom, tomatoes, etc. This meal is perfect for a Friday night dinner with friends.
Servings: 8
Cook Time: Prep Time: 30 minutes; Total Time: 50 minutes plus 6 hours to overnight
Meal Type: Entree
NC Ingredients: Beef
Ingredients
Marinade:
Vegetables:
Mushroom Wild Rice:
Directions
Marinade:
Cut beef steak into 1 ¼ inch pieces. Combine marinade ingredients in small bowl. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Vegetables:
Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash, and bell pepper evenly onto skewers. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
Serve over Mushroom Wild Rice
Mushroom Wild Rice:
Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile, cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.