Got to Be NC
Recipe by: Lisa Prince

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

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Ingredients

Marinade:
2
Tablespoons water
2
Tablespoons red wine vinegar
2
Tablespoons coarse-grain Dijon-style mustard
2
cloves garlic, minced
2
teaspoons vegetable oil
1/2
teaspoon coarse-grind black pepper
1
pound boneless beef round tip steak or top sirloin, cut 1 inch thick
Vegetables:
1/2
small red onion, cut into ¾ inch wedges
1
small yellow squash, cut lengthwise in half then crosswise into 1 inch slices
1
small red or green bell pepper, cut into 1 inch pieces
Mushroom Wild Rice:
2
teaspoons vegetable oil
2
cups thinly sliced assorted wild mushrooms (oyster, cremini, and shitake)
1
package (6 ounces) long-grain and wild rice blend

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.

 
As seen on wral.com's Local Dish Play WRAL video

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.