COWBOY KABOBS
Combine A.1. sauce, barbecue sauce and horseradish for a tasty glaze on Cowboy Kabobs! Everything tastes better on a stick, and this recipe for Cowboy Kabobs proves that steak, onions and peppers are no exception.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients until well blended.
- Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.
- Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally.
Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.7421 g, Sugar 0 g, Protein 19 g
BOURBON-MUSTARD STEAK KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
- Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
- Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
- Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.
COWBOY KABOBS
Make and share this Cowboy Kabobs recipe from Food.com.
Provided by Lubie
Categories Steak
Time 1h35m
Yield 16 appetizers
Number Of Ingredients 6
Steps:
- Soak 16 (10 inch) wooden skewers in water for at least 30 minutes.
- In small bowl, combine steak sauce, barbecue sauce and horseradish; set aside.
- Thread steak strips onto skewers; place 1 onion or pepper strip on end of each skewer.
- Place kabobs in glass dish; coat with steak sauce mixture.
- Cover; chill 1 hour, turning occasionally.
- Grill kabobs over medium heat for 4 to 6 minutes or to desired doneness, turning occasionally.
- Serve immediately.
Nutrition Facts : Calories 90, Fat 1.9, SaturatedFat 0.6, Cholesterol 23.4, Sodium 75, Carbohydrate 7.7, Fiber 1.6, Sugar 4.2, Protein 10.6
COWBOY STEAK WITH COFFEE AND CHILI RUB
Steps:
- Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.
Nutrition Facts : Calories 207 calorie, Fat 10 grams, SaturatedFat 3.8 grams, Sodium 231 milligrams, Carbohydrate 1 grams, Fiber 1 grams, Protein 25 grams
STEAK AND POTATO KEBABS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
- Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.
EMERIL'S "PANIOLO" (HAWAIIAN COWBOY) STEAK
Provided by Emeril Lagasse
Time 44m
Yield 2 hungry-cowboy servings
Number Of Ingredients 24
Steps:
- In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
- Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
- Preheat a grill.
- Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
- Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
- Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
- Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.
COWBOY KABOBS
This is a recipe I adapted from Kingsford Grilling. The marinade has lots of zip. Prep time includes marinating time.
Provided by Kate in Ontario
Categories Steak
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Blend steak sauce, barbecue sauce and horseradish together.
- Add beef cubes to marinade and refrigerate at least 4 hours or overnight.
- Soak wooden skewers in water for 30 minutes or use metal skewers.
- Grill over medium heat for 5-10 minutes turning occasionally until desired doneness.
Nutrition Facts : Calories 579.1, Fat 39.4, SaturatedFat 15.2, Cholesterol 166.6, Sodium 383.5, Carbohydrate 4.3, Fiber 0.5, Sugar 1.5, Protein 48.4
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